Ingredients
3-1/2 cups all-purpose flour1/4 cup cornmeal1 package (1/4 ounce) quick-rise yeast1-1/2 teaspoons sugar1/2 teaspoon salt1 cup water1/3 cup olive oilTOPPINGS:6 cups shredded part-skim mozzarella cheese, divided1 can (28 ounces) diced tomatoes, well drained1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1/2 teaspoon salt1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper1 pound bulk Italian sausage, cooked and crumbled48 slices pepperoni1/2 pound sliced fresh mushrooms1/4 cup grated Parmesan cheese
Preparation
In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
Turn onto 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.
Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
In a large bowl, combine the tomatoes, tomato sauce, tomato paste 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.
Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.
