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," Lynn Hamilton writes from Naperville, Illinois. "The secret...

Directions In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add...

Ingredients

• 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
• TOPPINGS:
• 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
• 48 slices pepperoni
• 1 pound bulk Italian sausage, cooked and crumbled
• 1/2 pound sliced fresh mushrooms
• 1/4 cup grated Parmesan cheese