Copycat Home Run Inn Chicago Pizza Recipes

Steps:

• 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.

Steps:

• Unroll pizza dough.
• Spread ranch dressing over dough.
• Spread pepperoni, green onions and cheese over ranch.
• Roll up tightly and slice into rolls.
• Place on cookie sheet and bake at 425 degrees for 15 minutes.

Steps:

• Heat oven to 500 degrees F.
• Press crust onto bottom and sides of well greased 9 x 13 inch baking dish.
• Mix spinach, mozzarella and 2 tablespoons Parmesan and spread it evenly over crust.
• Mix tomatoes, garlic, oregano and pepper flakes, and spread it over the cheese mixture.
• Sprinkle with remaining 2 tablespoons Parmesan.
• Bake 10 minutes at 500, then reduce heat to 375 degrees and bake for an additional 20 minutes.

Steps:

• Mix yeast with warm water and salt and stir.
• Combine wet ingredients (water with yeast, oil, beer/water) with garlic or basil and Parmesan cheese if using.
• Add flour 1/2 cup at a time, stirring well until dough pulls together.
• Knead until dough is silky smooth, adding flour until it does not stick to your hands. You want the dough to be moist and pliable but not too sticky.
• Let dough rise until nearly doubled in size and punch down. Ideally do this several times to increase the pliability of the dough and flavor of the crust.
• When you are ready to make pizzas, preheat the oven to 500 (550 ideally if possible) with baking stone on bottom rack (any floor tile will do well).
• Punch down the dough and pull off a piece of dough about the size of your fist. Sprinkle the area you will roll out the dough with cornmeal and a small amount of flour and roll out the dough until it is about 1/8 inch thick. If you have the skills for it--toss the dough in the air.
• Prick holes in the pizza with a fork all over.
• Add toppings and slide into oven, making sure pizza peel (back of a cookie sheet will work) is very well covered in cornmeal so the pizza will easily slide off onto the baking stone.
• Bake for 5-7 minutes until cheese is bubbling and edges are crispy.