Clint's Whole Wheat Chicago Style Pizza
- 1 envelope quick-rise yeast
- 1/2 tsp. sugar
- 1 C. water
- Approx. 1 lb. whole wheat flour (added in small increments until mixture reaches dough-like consistency)
- 2 6-oz. cans tomato sauce
- 1 Tbs. oregano
- 3 Tbs. parsley flakes
- 1 tsp. dried basil
- 4 tsp. onion flakes
- 1 tsp. garlic salt or to taste
- 1 tsp. sriracha hot sauce or to taste
- 2 tsp. crushed garlic
- 2-3 Tbs. tomato paste or enough to thicken
- 1 lb. mozzarella cheese, sliced
- 1 pkg. shredded mozzarella cheese
- sauteed mushrooms (or toppings of your choice)
To Prepare Crust:
In a small cup or bowl, mix together yeast, sugar and water. Let stand 10 minutes to allow the mixture to react and bubble. Add the yeast mixture to a large mixing bowl. In small increments, add whole wheat flour until the mixture reaches desired dough consistency (should be thick and not too squishy).
Dump dough onto floured surface and knead for 2-3 minutes. Once the texture feels right, roll into a ball. Grease an oven-safe bowl with shortening. Drop ball of dough into greased bowl, making sure the dough gets greased with the shortening as well. Cover the bowl with a towel and place in a 170-degree oven for 30 minutes.
To Prepare Sauce:
To a medium mixing bowl, add tomato sauce, oregano, crushed garlic, parsley flakes, dried basil, onion flakes, garlic salt, and sriracha sauce. Stir and taste. Add tomato paste until it reaches your desired thickness (about 2-3 Tbs. recommended). Mix and set aside.
Saute mushrooms for pizza and set aside. Cut brick of fresh mozzarella cheese into thick slices and set aside. Remove pizza crust from the oven. Grease a 9-inch round pizza pan with cooking spray or butter. Spread crust out over bottom and sides of pizza pan, making sure the crust is thick along the sides.
Place slices of mozzarella cheese at the bottom of the pizza. Layer with sauteed mushrooms (or topping of your choice) and shredded mozzarella cheese. Continue with another layer of sliced mozzarella cheese. Spread pizza sauce to your liking over the top.
Bake at 425 degrees for 30 minutes. Slide the pizza out of the pan onto a cookie sheet with a spatula and let cool.