This delicious and flavorful deep-dish pizza is a specialty of a popular restaurant in Chicago.

Serves: 2
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients:

For the base:

• All-purpose flour 3 ½ cups
• Cornmeal ¼ cup
• Sugar 1 ½ teaspoons
• Quick rise yeast 1 package (¼ ounce)
• Salt ½ teaspoon
• Olive oil 1/3 cup
• Water 1 cup

For the topping

• Part-skim mozzarella cheese 6 cups, shredded, divided
• Pepperoni slices 48
• Fresh mushrooms ½ pound, sliced
• Parmesan cheese ¼ cup, grated
• Chicken Italian sausage 1 pound, cooked and crumbled
• Tomato sauce 1 can (8 ounces)
• Tomato paste 1 can (6 ounces)
• Diced tomatoes 1 can (28 ounces), well-drained
• Garlic powder ¼ teaspoon
• Dried basil ¼ teaspoon
• Dried oregano ¼ teaspoon
• Salt ½ teaspoon
• Pepper ¼ teaspoon

Directions:

• Combine 1 ½ cups flour, cornmeal, sugar, yeast, and salt in a large bowl and mix well.
• Combine water and olive oil in a saucepan and heat to 130º.
• Add hot water mixture to flour mixture and beat just until moistened.
• Add in the remaining 2 cups of flour to form a stiff dough.
• Transfer the dough to a floured surface and knead until elastic and smooth.
• Place in a lightly greased bowl, turning once to grease top, cover, and put it to rise in a warm place for 30 minutes or until doubled.
• After 30 minutes punch dough down and divide in half.
• Roll each half into an 11-inch circle.
• Press rolled dough onto the bottom and up the sides of 2 greased 10 inches cast iron or other ovenproof skillets.
• Sprinkle each with 2 cups of mozzarella cheese.
• Combine tomato sauce, tomato paste, diced tomatoes, garlic powder, basil, oregano, salt, and pepper in a bowl and mix well.
• Spoon this tomato mixture 1 ½ cups over each pizza.
• Layer each pizza with half of the crumbled sausages, pepperoni, and mushrooms.
• Top each pizza with 1 cup mozzarella and 2 tablespoons of parmesan cheese.
• Cover and bake at 450 degrees F for 35 minutes.
• Uncover and bake for 5 more minutes or until lightly browned.