Ingredients:
•3-1/2 cups of all purpose flower
•1/4 cup cornmeal
• 1 package ( 1/4 ounce) quick rise yeast
•1-1/2 teaspoons of sugar
•1/2 teaspoon salt
•1 cup of water
•1/3 cup olive oil
Toppings:
• six cups of shredded part-skim mozzarella cheese, divided
•1 can (8 ounce) tomato sauce
•1 can (6 ounce) tomato paste
•1/2 teaspoon salt
•1/4 teaspoon each garlic powder
-dried oregano
-dried basil
-pepper
•1 pound bulk Italian sausage, cooked and crumbled
•1/2 pound sliced fresh mushrooms
•1/4 cup grated Parmesan cheese
Directions:
1.) in a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar, and salt. In a saucepan heat water and oil to 120 degrees- 130 degrees. Add to dry ingredients; beat until moistened. Add remaining flour to form a stiff dough.
2.) turn into a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
3.) punch dough down; divide in half. Roll each portion into greased 10-in. ovenproof skillets. Sprinkle each with 2 cups of mozzarella cheese.
4.) In a large bowl combine the tomatoes, tomato sauce, and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese.
5.) cover and bake at 450 degrees for 35 minutes. Uncover, bake 5 minutes longer or until lightly browned.
