Chicago Style Bread Pizza
rec.food.recipes/Shea Brooks

Pizza Dough - For Chicago Style Bread Pizza

4 cups unbleached white flour
OR a mixture of white and whole wheat flour
1/4 cup gluten flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup oil
1 package yeast or 1 tablespoon bulk dry yeast
1 1/4 cups warm water

Mix the seasonings and oil with the warm water. Add the flours and knead until as smooth dough results. Allow to rise for 30 minutes or longer to relax before spreading in a large Chicago style pan or 2 flat pizza pans. Be sure to use the black pepper as it adds to the flavor.

For Pesto crust, add 2-4 tablespoons of pesto with the oil This makes a good dough in a bread machine on the dough setting.

Drizzle or brush a light coating of olive oil over the crust. Add the tomato sauce and toppings. Bake until just beginning to brown, and then add the cheese(s). This will tend to make a less drippy sauce.

Pizza Sauce - For Chicago Style Pizza

1 can tomato sauce (28 oz.)
***OR***
1 can sauce with -- (16 ounce)
1 can tomato paste -- (6 0z)
6 ounces water (or less for thicker sauce)
***SEASONINGS***
1/2 teaspoon salt (optional)
1/2 teaspoon garlic powder
2 teaspoons Italian seasoning
2 teaspoons fennel seed
2 teaspoons onion powder
1 tablespoon sugar

Mix all the ingredients and allow to set for at least 30 minutes before use. The Fennel Seed is a key to the flavor!! Fresh herbs in season replace the Italian seasoning. Finely minced fresh onion can replace the onion powder.

Ken's favorite -- omit the salt and add a few chopped anchovy fillets or 2 teaspoons of anchovy paste.