Homemade chicago deep-dish pizza recipe
Pizza
Italian cuisine
2 to 2-½ cups all-purpose flour ¼ cup cornmeal 1 package (¼ ounce) quick-rise yeast 1-½ teaspoons sugar ½ teaspoon salt 1 cup water ⅓ cup olive oil TOPPINGS: ½ pound sliced fresh mushrooms 4 teaspoons olive oil, divided 1 can (28 ounces) diced tomatoes, well drained 1 can (8 ounces) tomato sauce 1 can (6 ounces) tomato paste 2 to 3 garlic cloves, minced ½ teaspoon salt ¼ teaspoon dried basil ¼ teaspoon dried oregano ¼ teaspoon pepper 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided 1 pound Johnsonville® Mild Ground Italian Sausage, cooked and crumbled 24 slices pepperoni, optional ½ cup grated Parmesan cheese Thinly sliced fresh basil leaves, optional
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