Chicago Deep-Dish Pizza

By ezunich

Ingredients

• 2 to 2 1/2 , cups all-purpose flour
• 1/4 cup cornmeal
• 1 pkg. (1/4 oz.) quick-rise yeast
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1 cup water
• 1/3 cup olive oil
• TOPPINGS
• 1/2 lb. sliced fresh mushrooms
• 4 tsp olive oil, divided
• 1 can (28 oz.) diced tomatoes, well drained
• 1 can (8 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 2 to 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp each dried basil, oregano and pepper
• 3 cups (12 oz.) shredded part-skim mozzarella cheese, divided
• 1 lb. bulk Italian sausage, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• Thinly sliced fresh basil leaves, optional

Details

Servings 12

Preparation

Step 1

1. In a large bowl, combine 1 1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.

3. In a large skillet, cook and stir mushrooms in 2 tsp. oil over mediumhigh heat until tender. In a small bowl, mix the tomatoes, tomato sauce, tomato paste and seasonings.

4. Generously grease a 13-in. x 9-in. baking pan or dish with the remaining 2 tsp. oil. Punch dough down. Roll out into a 15-in. x 11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.

5. Spoon half of the sauce over the cheese (save remaining sauce for other use or use for dipping). Layer with the sausage, sauteed mushrooms, remaining mozzarella cheese and Parmesan cheese.

6. Cover and bake at 450° for 35 minutes. Uncover; bake about 4-6 minutes longer or until lightly browned. Sprinkle with basil if desired.