"Since I live near Chicago, I've managed to sample more than my share of deep-dish pizzas. This recipe lets you recreate the best of my town — right in your town!"
— Lynn Hamilton, Naperville, Ill.
In a large bowl, combine 1 ½ cups flour, the cornmeal, yeast, sugar, and salt. In a small saucepan, heat water and oil to 120 to 130 degrees. Add the water and olive oil to the dry ingredients and beat until just moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.
Preheat oven to 450 degrees.
In a large skillet, cook and stir mushrooms in 2 teaspoons oil over medium-high heat until tender. In a small bowl, mix the tomatoes, tomato sauce, tomato paste, garlic, and seasonings.
Generously grease a 13-by-9-inch baking pan or dish with the remaining 2 teaspoons oil. Uncover and punch dough down the dough on a floured work surface. Roll out into a 15-by-11-inch rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.
Spoon half of the sauce over the cheese (save remaining sauce for other use or use for dipping). Layer with the sausage, sauteed mushrooms, and, if desired, pepperoni. Top with the remaining mozzarella cheese and Parmesan cheese.
Cover and bake for 35 minutes. Uncover and bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.