Chicago Style Pizza

• 1 small pkg. dry yeast
• 1 c. warm water (115~ max)
• 1 Tbsp. sugar
• 2 3/4 c. sifted flour
• 1 1/2 tsp. salt
• 1 Tbsp. olive oil
• 12 oz. Mozzarella cheese
• 1 (28 oz.) can well drained tomatoes or equivalent garden fresh peeled and seeded tomatoes
• 1 lb. hamburger
• 1 lb. Italian sausage
• 1 medium onion
• 1 green pepper, chopped
• 1 pkg. pepperoni
• green olives and black olives to taste
• 2 tsp. oregano
• 1 tsp. salt
• 1/2 tsp. fennel seeds, ground in pestle with salt
• 1/2 tsp. basil
• 1/2 c. Parmesan cheese
• mushrooms to taste

1. Brown meat and onion; drain. Dissolve yeast in water. Add sugar and allow to set for at least 5 minutes. Place flour and salt in mixer. Add yeast and water to flour; knead with dough hook. Add oil and knead until smooth and elastic. Place in oiled bowl (lightly oiled with olive oil). Cover with damp towel and place in warm place until doubled in bulk (approximately 30 minutes).

yeast, warm water, sugar, flour, salt, olive oil, mozzarella cheese, tomatoes, hamburger, italian sausage, onion, green pepper, pepperoni, green olives, oregano, salt, fennel seeds, basil, parmesan cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6858 (may not work)