Mark: Would you mind sharing your deep dish pizza recipe? Many thanks!
Carol
======================================Hi Carol,
Sure! Here it is.

Crust:
1 Cup Warm Water
1 Pkg Active Dry Yeast
3 1/2 Cups of Flour
1/2 Cup Ground Cornmeal
1 Tsp Salt
1/4 Cup Vegetable Oil

Filling:
1 Lb Mozzarella Cheese Sliced 1/8" Thick
1 Lb Italian Sausage Removed From Casing
2-28oz Cans Whole Tomatoes, Drained, Squeezed, and Crumbled
2 Large Garlic Cloves, Peeled, and Minced
3 Tsp Dry Oregano, and/or 5 fresh Basil Leaves Torn/Shedded
4 TBSP Freshly Grated Prmesan/Romano Cheese (Imported preferably)

Pour Warm Water into a Large micing Bowl, and dissolve Yeast with a
Fork.

Add 1 Cup of Flour, all of the Cornmeal, Salt, and Vegetable Oil. Mix
well with a Large Spoon.

Continue stirring in the remainder of the Flour 1/2 Cup at a time, until
the Dough comes away from the sides of the Bowl. (Water amount may vary
slightly, you might need a bit more Water/Flour to achieve the proper
consistency)

Flour your hands, and the Work Surface, and knead the Ball of Dough till
it is no longer sticky.
Let the Dough rise in an Oiled Bowl, sealed with Plastic Wrap for 45-60
minutes in a warm place until it has doubled in bulk.

Punch it down, and knead it briefly.

Press it into a lightly oiled 15" Deep Dish Pan (Or two smaller 10"
Pans) until it comes 2" up the sides, is even on the bottom of Pan. Let
the Dough rise 15 minutes before filling.

Preheat Oven to 500 Degrees:

While the Dough is rising, prepare the filling.
Cook the crumbled Sausage till it's no longer pink, drain of excess fat.

Drain, and Chop the Tomatoes.
When the Dough has finished its second rise, Lay one layer of the Sliced
Cheese over the bottom of the Dough Shell completely covering the bottom
of Shell, then distribute the crumbled Sausage evenly over the Cheese.
Sprinkle the Garlic (your call on how much you wish to use) Top with
the Crumbled Tomatoes, then lastly, sprinkle on the Seasonings (Oregano
and/or Basil) anf Parmesan/Romano Cheese

Bake at 500 Degrees for 10-12 Minutes, then lower Oven to 400 Degrees,
and Bake for another 25-35 Minutes.

Lift a Section of the Crust from time to time with a Spatula o check on
its color. The Crust will be a Golden Brown when done. Serve
immediately.

(Additonal tips)
Down here in NM, you can't get good Italian Homemade Sausage like you
can in the little Import Shops in Chicago, so I make my own simple
Sausage which is much better tasting than any commercial brands.

Per 1 lb of Coarse Ground/Chili Ground Pork, I use 1 tsp Whole Fennel
Seed, 1 Tsp Salt, and Pepper to taste. (Red Pepper Flakes are optional)

Also, make sure the Canned Tomatoes are drained/squeezed quite well.
Otherwise, you'll wind up with a Pizza with a Tomato topping that is a
little bit to watery.

Some Mushrooms may be also be added to the top of the Tomatoes before
baking.

I always also use the 1 lb balls of Mozzarella Cheese and slice, and
never use Kraft or any other pre-grated commercial Cheeses on any of my
pizzas.
Although not cheap, typically about $4 a lb, it makes a huge difference.

I've also found Wal-Mart sells nice little 10"-12" Deep Dish Pizza Pans
(Cheap) and two Pans work perfectly for this recipe. Enjoy! Mark