If it’s too cold to leave the house, or you *GASP* left Chicago, and are still craving a classic Chicago slice, we’ve got you covered with this easy to follow Chicago Deep Dish Pizza recipe that will warm you right up or remind you of why you never should have left the greatest city in America. 

• 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
• TOPPINGS:
• 6 cups 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
• 1 pound Johnsonville® Ground Mild Italian sausage, cooked and crumbled
• 48 slices pepperoni
• 1/2 pound sliced fresh mushrooms
• 1/4 cup grated Parmesan cheese

Directions

• In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
• Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
• In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese.
• Cover and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned.