Chicago-Style Deep-Dish Pizza

• 3-1/2 cups all-purpose flour
• 1/4 cup cornmeal
• 1 package (1/4 ounce) quick-rise yeast
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup olive oil
• 6 cups shredded part-skim mozzarella cheese, divided
• 1 can (28 ounces) diced tomatoes, well drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
• 1 pound bulk Italian sausage, cooked and crumbled
• 48 slices pepperoni
• 1/2 pound sliced fresh mushrooms
• 1/4 cup grated Parmesan cheese

1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
3. Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
4. In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese.
5. Cover and bake at 450u0b0 for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.

flour, cornmeal, yeast, sugar, salt, water, olive oil, mozzarella cheese, tomatoes, tomato sauce, tomato paste, salt, garlic, italian sausage, pepperoni, mushrooms, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicago-style-deep-dish-pizza/ (may not work)