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Ingredients

• Olive oil or vegetable oil
• Cornmeal
• 1 cup warm water (120 degrees F to 130 degrees F)
• 1 package active dry yeast
• 3 - 3 1/2 cups all-purpose flour
• 1/3 cup vegetable oil
• 1/2 teaspoon salt
• 6 ounces mild bulk Italian sausage
• 1 14 1/2 ounce can diced tomatoes, drained
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 12 ounces sliced mozzarella cheese
• 1/4 cup grated Parmesan or Romano cheese
• Grated Parmesan or Romano cheese (optional)
• Fresh basil leaves (optional)

Description

In 1943, Ike Seawell Was Credited For Creating The First Deep-dish Pizza In Chicago. This Version Is A Stunner.

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