Chicago Deep-Dish Pizza

Ingredients

• 28 ounce canned tomatoes whole drained canned
• 6 ounces mild chicken sausage italian chopped
• 2.3 teaspoons yeast dry
• 2.8 cups flour all-purpose divided
• 1.5 teaspoons basil fresh chopped
• 0.8 cup bell pepper green chopped
• 6 ounces mushrooms thinly sliced
• 1 tablespoon olive oil extra virgin extra-virgin
• 1.5 teaspoons oregano fresh chopped
• 8 ounces part-skim mozzarella cheese shredded divided
• 0.8 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 2 teaspoons sugar 
• 1 cup water (100° to 110°)
• 0.3 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• sieve
• baking pan
• measuring cup

Directions

1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine 25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
5. Roll dough into an 11 x 15inch rectangle on a lightly floured surface.
6. Place dough in a 13 x 9inch baking dish coated with cooking spray; press dough up sides of dish.
7. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.
8. Preheat oven to 40
9. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
10. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
11. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage.
12. Sprinkle evenly with remaining 1/2 cup cheese.
13. Bake at 400 for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.