CRUST:

1 pkg. active dry yeast
1 tbsp. melted shortening or oil
1 tsp. salt
1 1/4 c. lukewarm water
2 tbsp. sugar
4 1/4 to 4 1/2 c. flour

FILLING:

1 1/2 lbs. Italian sausage
1 med. onion, chopped
1 med. green pepper, chopped
16 oz. Mozzarella cheese, grated
8 oz. can sliced mushrooms, drained
10 to 12 sliced black olives
Pepperoni to taste

TOPPING:

28 oz. can Italian style tomatoes, drained
1/2 tsp. Italian seasoning
1/4 tsp. fennel seed
6 oz. can tomato paste
1/3 c. grated Parmesan cheese

Dissolve yeast in lukewarm water. Add shortening, sugar and salt. Stir in 2 cups flour, add enough more flour to form a soft dough (all the flour may not be used). Knead until smooth and elastic, working in more flour as needed. Knead 5 minutes (can be done in bowl). Divide dough into thirds. Cover and set 1/3 aside. Roll 2/3 of the dough into a 14 inch circle. Brush a 12 inch pizza pan (2 inches deep) lightly with oil. Press evenly over bottom and up sides. Remove sausage from casing and crumble. Cook over low heat about 10 minutes. Drain and set aside. Saute tomatoes (break up with fork or put in blender), tomato paste, and spices 10 minutes or until thick. Roll remaining dough into a 12 inch circle. Sprinkle sausage over bottom crust. Dab 1/4 of tomato sauce over sausage. Place pepperoni on top, add onion and green peppers. Top with Mozzarella cheese, mushrooms, and black olives. Set the 12 inch circle crust over top. Crimp edges of top and bottom crust to seal. Prick top crust with sharp knife. Spread tomato sauce over top. Sprinkle with Parmesan cheese. Bake at 425 degrees 40 to 50 minutes or until crust is golden. Watch carefully during last minutes. Let stand 10 minutes before serving.