Chicago-Style Deep-Dish Pizza
"My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois..."
INGREDIENTS
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3-1/2 cups all-purpose flour
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1/4 cup cornmeal
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1 package (1/4 ounce) quick-rise yeast
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1-1/2 teaspoons sugar
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1/2 teaspoon salt
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1 cup water
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1/3 cup olive oil
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TOPPINGS:
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6 cups shredded part-skim mozzarella cheese, divided
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1 can (28 ounces) diced tomatoes, well drained
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1 can (8 ounces) tomato sauce
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1 can (6 ounces) tomato paste
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1/2 teaspoon salt
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1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
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1 pound Johnsonville® Ground Mild Italian sausage, cooked and crumbled
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48 slices pepperoni
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1/2 pound sliced fresh mushrooms
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1/4 cup grated Parmesan cheese
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