Step 1

In a large bowl, whisk together 1-1/2 cups flour, cornmeal, quick-rise yeast, sugar and salt. In a saucepan, heat the water and oil to 120° to 130°F. Add the heated liquid to the flour mixture. Beat just until moistened. Add the remaining flour, beating to form a stiff dough. Editor's Tip: If you substitute active dry yeast, you'll need to proof the yeast first. Also, reduce the heated water temperature to 110°. Mix the yeast, warm water and sugar in a small bowl until frothy, about five minutes. Then add the proofed yeast and oil to the flour mixture.

Step 2

Turn the dough onto a floured surface. Knead until smooth and elastic, six to eight minutes. (Here's how to tell if you've kneaded your dough enough.)

Step 3

Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes. Editor's Tip: If your pizza dough isn't rising, here's how to fix it.

Step 4

Punch the dough down. Divide it in half. Roll each portion into an 11-inch circle. Press each dough portion into the bottom and up the sides of a greased 10-inch cast-iron or other ovenproof skillets. Editor's Tip: Two 9-inch springform pans may be used instead of the skillets. Place the pans on baking sheets. After baking the pizza, run a knife around the edge of the pan to loosen the crust. Then remove the sides of the springform pan.

Step 5

In a large bowl, stir together the tomatoes, tomato sauce, tomato paste, salt, garlic powder, dried oregano, dried basil and pepper.

Step 6

Sprinkle each pizza dough with 2 cups mozzarella cheese. Spoon 1-1/2 cups sauce onto each pizza. Layer pizzas evenly with the cooked sausage, pepperoni and sliced mushrooms. Sprinkle each pizza with 1 cup mozzarella and 2 tablespoons Parmesan cheese. Editor’s Tip: To make this pizza more like an authentic Chicago deep-dish pizza, use all the cheese in the initial layer, then layer with the toppings. Finish with the sauce on top.

Step 7

Cover the pizza, and bake at 450° for 35 minutes. Uncover. Continue baking until slightly browned, about five minutes longer. Editor's Tip: Let the pizza rest for a few minutes, then slice it directly in the cast-iron skillet, and serve it like pie. Be sure to support the bottom crust with a spatula or pie server. It’s full of cheese and toppings, so it's heavy enough to fold over and bust!