Copycat Home Run Inn Chicago Pizza
photo by Paul B.
- Ready In:
- 4hrs 10mins
- Ingredients:
- 9
- Yields:
-
1 14 inch pizza
- Serves:
- 4-5
ingredients
- 473.18 ml all-purpose flour
- 118.29 ml warm water
- 4.92 ml active dry yeast
- 4.92 ml salt
- 78.78 ml corn oil
- 4.92 ml pepper
- 14.79 ml dry oregano flakes
- 396.89 g can diced tomatoes
- 340.19 g shredded low moisture part-skim mozzarella cheese
directions
- Dissolve 1 teaspoon salt in warm water. Add yeast and stir. Let bloom for 5 minutes.
- Add 1/2 cup flour and mix well.
- Add 3/4 flour and corn oil. Mix, combine well.
- Add remaining 3/4 cup flour and knead 5 minutes.
- Place in bowl, cover with moist towel to prevent dough from drying out, and let rise in warm oven for 2 hours.
- Punch down, replace moist towel, and let rise for another 2 hours. Remove from oven.
- Place dough on pizza stone or sheet and roll out thinly to approximately 14-15 inches across. Pinch up sides to make crust.
- Puree tomatoes in blender. Spread desired amount of sauce over dough then sprinkle with salt, pepper, and oregano. Add any pizza toppings of your choice.
- Top with mozzarella cheese.
- Bake in 475 degree oven for 10-12 minutes. Let cool 5 minutes before slicing.
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