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Chicago-Style Deep-Dish Pizza Recipe

* 1 package rapid-rise active yeast (1/4 oz.)
* 1 cup warm water, between 105-115F
* 1 teaspoon sugar
* 1 teaspoon sugar
* 2 1/2 cups flour
* 1/2 cup yellow cornmeal
* 1/4 cup olive oil
* 1 pound shredded mozzarella cheese
* 1 pound cooked Italian sausage, crumbled
* 1 (28 oz.) can diced tomatoes, well drained
* 1 teaspoon dried sweet basil
* 1 teaspoon dried oregano
* 1/2 cup grated Parmesan cheese

In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.
Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.
With oiled fingers press the dough into a deep-dish pizza pan.
Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese.
Bake in a 500F oven for 15 minutes. Reduce the heat to 350F and bake for 20 minutes, or until the crust is brown

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