I found the article online, so yay! I dont have to type it all out.
Deep-Dish Stuffed Pizza
serves 8-10
1 envelope yeast
1 3/4 cups lukewarm water
1/2 cup vegetable oil
1/4 cup olive oil
1/2 cup cornmeal
5 cups all-purpose flour
1 tablespoon salt
1 pound shredded mozzarella cheese
2 cups cooked Italian sausage, crumbled
1 cup sliced mushrooms
3 cups canned plum tomatoes, drained and chopped
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, crushed
3 tablespoons olive oil
salt to taste
4 tablespoons Parmesan cheese
Place the water in a mixing bowl of a stand mixer. Sprinkle the yeast over the water and let stand for 5 minutes to dissolve.
Pour in the vegetable oil, olive oil, cornmeal, salt and 3 cups of the flour. Mix with the beater for 10 minutes. Add the remaining flour and switch from the beater to the dough hook. Mix for about 5 minutes. The dough will be pretty moist.
Pour the dough onto a floured surface and cover with a large bowl. Allow to rise until doubled in bulk, about 1 hour. Punch down the dough, and let rise again.
For the topping combine the tomatoes, basil, oregano, garlic, salt and olive oil and set aside.
Preheat the oven to 475 degrees. Grease two 9- or 10-inch round cake pans or spring-form pans.
Divide the dough evenly between the two pans. Press the dough out so that it goes all the way up the sides of the pans. Place the mozzarella cheese into the crusts, layering the mushrooms and sausage in with the cheese.
Bake for 35 to 40 minutes in the preheated oven until the top is golden and gooey, and the crust a light golden brown. Add the tomatoes and bake for an additional 5 minutes just to warm the top. Sprinkle with grated Parmesan.
I did the tomato topping a little differently, I found some canned diced tomatoes with garlic and onion and used that instead of just tomatoes. It was pretty good, but would have been better with fresh tomatoes and garlic instead of the canned stuff. The innards, like I said earlier, I just did sausage and cheese, no mushrooms. I did take a major liberty with the crust, instead of 3 cups of flour, I only used 2 cups and instead of plain cornmeal I used Jiffy corn muffin mix, pretty much just because I forgot to buy cornmeal. The dough rose faster than the recipe said it would and it cooked in about 25 minutes at 475, when I put the tomatoes on I turned the temp down to 300 and let it cook another 10 minutes.