PIZZA DOUGH:

1 pkg. dry active yeast
3/4 cup warm water (105-110°F)
1 tbsp. sugar
1/4 cup canola or light vegetable oil
2 1/2 cups all-purpose flour
2 tsp. salt
1 tbsp. extra virgin olive oil (EVOO)

In a mixing bowl, dissolve the yeast with water and sugar. Add vegetable oil and blend. Add flour and salt and mix together thoroughly.

Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel. Let the dough rise for two hours. Do not punch it down.

Spread and push the dough ball across the bottom of the pan and up the sides to the rim of your deep dish pan.

PIZZA TOPPING:

16 oz. sliced mozzarella (not grated)
12 oz. Italian Sausage, ground and uncooked
30 pepperoni slices (Hormel)
3/4 cup diced green peppers
1 cup diced onions
1 cup sliced mushrooms
2 cups pizza sauce (your choice; I love Ginos!)
grated Parmesan and oregano to your taste (for garnish on top)

ASSEMBLY:

Preheat oven to 475°F.

Lay the slices of mozzarella on top of the dough, overlapping the slices to cover all of the dough.

Place dime-sized pieces of sausage evenly on top, completely covering the cheese.

Place the pepperoni slices evenly on top of the sausage.

Layer in the peppers, onions and mushrooms.

Spread the sauce evenly over the top.

Sprinkle about 2 tablespoons each Romano and Parmesan cheese over the sauce. More or less depending on how much you like.

Sprinkle about 2 tablespoons oregano on top (fresh is best, but dry will do).

Bake on the middle rack of a preheated 475°F oven for 25 to 30 minutes until the crust is golden brown and pulls away from the sides of the pan.

The internal temperature of the pizza should be 165°F when it is done.

When you remove the pizza from the oven, let it set for about 5 to 7 minutes and then serve.

Submitted by: Marla Vrieze