Uss Chicago Style Pizza

---DOUGH

--- 1 Package active dry yeast

2 ts Sugar

1 1/4 c Warm water

3 1/4 c All-purpose flour

3 tb Olive oil

1 ts Salt

--TOPPING

-- 1 c Pizza sauce

12 oz Shredded mozzarella cheese

1/2 lb Ground beef, crumbled,

-cooked 1/4 lb Italian Sausage, crumbled,

-Cooked 1/4 lb Pork Sausage, Crumbled,

-Cooked 1/2 c Pepperoni, diced

1/2 c Canadian bacon, diced

1/2 c Ham, diced

1/4 lb Mushrooms, sliced

1 sm Onion, sliced

1 Green bell pepper, seeded,

-sliced 2 oz Grated Parmesan cheese

1. For dough, sprinkle yeast and sugar into warm water in small bowl;

let stand until foamy, about 5 minutes. 2. Mix flour, oil and salt in a large bowl; make a well in the center

and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down. 3. Roll dough to a 15-inch circle. Transfer to an oiled 14-inch pizza

pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes. 4. Heat oven to 475 degrees. Bake pizza until crust is golden, about

25 minutes. Let stand 5 minutes before slicing.