Chicago Deep Dish Pizza

Source: Chicago Tribune

Crust:

1. Heat together until shortening melts:

• 1 cup water
• 1/4 cup shortening
• 1 1/2 tbsp. sugar
• 2 1/4 tsp. salt

2. Let cool.  Soften in a large bowl:

• 1 1/2 pkg. yeast
• 1/2 cup warm water

3. Stir cooled liquid together with yeast, then add:

• 3/4 cup yellow cornmeal
• 3 to 3 1/2 cups flour (add 2 cups at a time)

4. Knead dough.
5. Brush a 12" pan with oil.
6. Press into oiled pan, then prebake for 5 minutes at 425º.
7. Drain and chop 28 oz. Italian style tomatoes, add to frying pan.
8. Sauté & cook lightly:

• 2 tbsp. oil
• 1 small chopped onion
• 1 small chopped green pepper
• 1 clove garlic
• 3/4 tsp. oregano
• 1/2 tsp. fennel seed
• 1/2 tsp salt
• 1/4 tsp. pepper
• 4 oz. mushrooms

9. Layer onto crust:

• 1 lb. sausage (cooked)
• 10 oz. shredded mozzerella
• tomato filling mixture
• 1/3 cup grated parmesan

10. Bake at 450º for 45 minutes.