Recipe of Favorite Bacon and Peperoni Pizza, Chicago Style

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Favorite Bacon and Peperoni Pizza, Chicago Style. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Bacon and Peperoni Pizza, Chicago Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bacon and Peperoni Pizza, Chicago Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bacon and Peperoni Pizza, Chicago Style is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bacon and Peperoni Pizza, Chicago Style estimated approx 1 hour 30 mins.

To get started with this recipe, we must first prepare a few components. You can cook Bacon and Peperoni Pizza, Chicago Style using 22 ingredients and 18 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Bacon and Peperoni Pizza, Chicago Style:

1. Dough
2. 3 1/2 cup flour
3. 15 grams yeast
4. 1/2 cup semoline
5. 1 tsp sugar
6. 1 tsp salt
7. 1/2 cup oil
8. 1 1/2 cup warm water
9. Topping
10. 50 grams sliced peperoni
11. 1 green bell pepper
12. 1 yellow bell pepper
13. 80 grams mushrooms
14. 1/2 onion
15. 1 diced tomatoe
16. 300 grams mozzarella cheese
17. Sauce
18. 4 tomatoe
19. 1 clove garlic
20. 1 stick baesel
21. 1 pinch salt
22. 1 pinch black pepper

Steps to make to make Bacon and Peperoni Pizza, Chicago Style

1. mixed the sugar, the yeast and the warm water in a big bowl, and let it rest for 5 minutes
2. mix in yhe bowl the 1 and 1/2 cup of flour, the semoline and the oil
3. keep mixing the dough with your hands, and ad the rest of the flour, by 1/4 cup at time
4. muix the dough until it be elastic, and just a little stick
5. cover the bowl with a plastic film, and let it rest in room temperature for 1:30 or until it has doubled the size
6. put the tomatoes, the garlic and the baesel in a blender, and blend it for 3 minutes
7. sift the sauce and put in a pan in low heat
8. ad the salt and pepper, and let it reduce for 30 minutes
9. in a frying pan, in medium heat, put the stripes of bacon until it starts to get crisp
10. ad the onion, cutet in big chunks, and let it in until they start to get golden
11. ad the bell peppers, thin sliced
12. after 4 minutes, ad the mushrooms
13. preheat oven to 250 Cº
14. divide the dough in 2 equal part, and put each one in a floured 20 cm round deep dish pizza pan, and let it rest for 5 minutes
15. open the doug in the pan and cover the dough with the tomatoe sauce, leaving a 2 cm border
16. put the pre prepared topping, the mozzarella and the diced tomatoe
17. put in the oven for 45 minutes, or until the dough get a little brown
18. serve with a dash of extra virgin olive oil

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