Chicago Thin-Crust Pizza

• 份量: 4 servings
• 总时间: 2 hours 30 minutes

配料

2 1/2 cups all-purpose flour

2 teaspoons sugar

1 1/2 teaspoons instant or rapid-rise yeast

1 teaspoon salt

3/4 cup cold water

2 tablespoons extra-virgin olive oil

Cornmeal

12 ounces (340 grams) sweet Italian sausage, casings removed

12 ounces (340 grams) whole-milk mozzarella cheese, shredded (3 cups)

1/2 teaspoon dried oregano

1 (8-ounce/227-gram) can tomato sauce

1 tablespoon tomato paste

2 teaspoons sugar

1/2 teaspoon Italian seasoning

1/2 teaspoon fennel seed

步骤

Note: Using cold water keeps the dough from overheating in the food processor. A pizza peel is the best tool for moving the pizza in and out of the oven, but you can also use a rimless baking sheet. If you'd like to make your own Italian sausage to use in this recipe, follow our recipe for Easy Sweet Italian Sausage Patties through step 2.

FOR THE PIZZA: Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add cold water and oil and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds.

Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 21/2 hours. One hour before baking, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees.

FOR THE SAUCE: Whisk all ingredients together in bowl. (Sauce can be refrigerated for up to 2 days.)

Transfer dough to lightly floured counter, divide in half, and gently shape each half into ball. Return 1 dough ball to bowl and cover with plastic. Coat remaining dough ball lightly with flour and gently flatten into 8-inch disk using your fingertips. Using rolling pin, roll dough into 12‑inch circle, dusting dough lightly with flour as needed. (If dough springs back during rolling, let rest for 10 minutes before rolling again.)

Sprinkle pizza peel with cornmeal. Transfer dough to prepared pizza peel and carefully stretch to return to 12-inch circle. Using back of spoon or ladle, spread scant 1/2 cup sauce in thin layer over surface of dough, leaving 1/8-inch border around edge. Pinch 6 ounces sausage into approximate dime-size pieces and evenly distribute over sauce. Sprinkle 1 1/2 cups mozzarella evenly over sausage to edge of pie. Sprinkle 1/4 teaspoon oregano over top.

Carefully slide pizza onto baking stone and bake until cheese is well browned and edges of pizza are crisp and dark, 10 to 14 minutes. Slide pizza peel underneath pizza and remove pizza from oven. Slide pizza onto cutting board and let cool for 5 minutes. Repeat with remaining dough, sauce, sausage, mozzarella, and oregano. Cut pizzas into 2- to 3-inch squares and serve.

营养

• 卡路里: 800
• 总脂肪: 34 g
• 饱和脂肪: 16 g
• 不饱和脂肪: 14 g
• 反式脂肪: 0 g
• 胆固醇: 92 miligrams
• 钠: 1199 miligrams
• 总碳水化合物: 76 g
• 总糖: 7 g
• 蛋白质: 43 g