ST. PETERSBURG, Fla. — What do you do when you have one successful restaurant?
- Paul's Chicago Pizza now has second location at 11002 4th Street N.
- Visit Paul's Chicago Pizza's website
- And go to their Facebook page
You open a second one of course.
Paul's Chicago Pizza’s second location is another homage to the Second City.
Starting in Clearwater, Paul Coumoulos and his wife Donna opened a second restaurant in St. Petersburg in late 2017.
Paul demonstrated a Chi-town favorite in this installment of the Chef’s Kitchen: Traditional Thin Crust Pizza.
10-12 oz. dough ball
6 oz. pizza sauce
5 oz. bulk Italian sausage, out of casing
1/2 small onion diced
1/2 small green pepper diced
20 pieces sliced pepperoni
8 oz. mozzarella cheese
3-4 tbsp. medium grind corn meal
1-1/2 c. warm water
1 package active dry yeast
3-3/4 cups bread flour
2 tsp. sugar
Mix yeast according to package.
Then mix all ingredients together in bowl by hand until somewhat smooth.
Divide into halves.
Roll each half into a ball.
Put each into a separate bowl seal with plastic wrap and refrigerate overnight.
14 oz.fresh packed tomato (combo of diced and heavy purée will work)
2 tbsp. olive oil
2 tsp. sugar
1 tsp. salt
1/4 tsp. black pepper
Mix until blended well
Roll out dough ball very thin and poke holes with a fork into entire crust.
Preheat oven and pizza stone to 450 degrees.
Spread cornmeal evenly on a flat surface preferably, cardboard or wood--not metal.
Lay crust on cornmeal.
Spread sauce evenly to within 1/8 inch from the edge of dough.
Add sausage by pinching off approximately quarter-sized pieces and placing them every inch to inch and a half.
Spread the rest of your ingredients evenly over pizza.
Finally, add cheese evenly to within 1/2 inch to edge.
Bake on preheated pizza stone at 450 degrees for 12-15 minutes.
Ovens may and will vary, so check internal temperature of sausage is 160 degrees before removing from oven.
Cut into squares two inches by two inches.