1 1/8teaspoons active dry yeast (I use Viva Pizza Yeast from Williams-Sonoma)
1cup warm water(110 to 115 degrees)
3 cupsall purpose flour
1/3cup olive oil r cooking spray (I use only Bertolli Extra Light Olive Oil)
12ounces mozzarella cheese, sliced
1/2pound Italian sausagemild-cooked, drained and crumbled
1teaspoon dried oregano, crushed
1teaspoon dried basil, crushed
1/4cup Parmesan cheese, grated
Generously brush a heavy 10 x 2-inch round cake pan or 10-inch springform pan with olive oil or cooking oil. (I use the same dark baking pan as they use in the restaurants, it gives a much better crust.)
In large mixer bowl, sprinkle yeast into warm water. Stir till dissolved. Stir in 1 1 /2 cups of the flour; the 1/3 cup oil, and 1/2 teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can.
Cover, let rise in warm place till double. Punch down. Let rest 5 minutes.
4. Turn dough into the pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes.
5. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herb and Parmesan. 6. Bake in a 500-degree oven for about 25 to 30 minutes or till edges of the crust is crisp and golden brown. If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. let the pizza stand 5 to 10 minutes before cutting.
The pizza yeast is great from Williams-Sonoma. It makes a great crust. I use only Bertolli Extra-Light Olive oil because it doesn't have a real heavy olive oil taste. This pizza recipe is not like the other Chicago deep-dish which uses yellow cornmeal, which has been made by other famous restaurants.