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Chicago-Style Deep-Dish Pizza Recipe

kept byrshreeves

3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
48 slices pepperoni
1 pound Johnsonville® Mild Ground Italian Sausage, cooked and crumbled
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese

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