Bacon and Peperoni Pizza, Chicago Style.

Ingredients of Bacon and Peperoni Pizza, Chicago Style

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

Bacon and Peperoni Pizza, Chicago Style instructions

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.