Carolyn’s Deep Dish Pizza

Dissolve the sugar and yeast in the water. Set aside to proof (5 minutes or so).

Mix the flour and salt in a large 4 or 5 quart mixing bowl. Make a well in the flour. Add the yeast mixture and vegetable oil. Using the standing mixer and the dough hook, mix and knead thoroughly until a rough mass of dough is formed that clings to the sides of the bowl. Turn the dough out onto a floured work surface; knead for 5-6 minutes until the dough is smooth and soft. Dust with flour if the dough sticks to your hands. Dust the dough lightly with flour and place in a lightly-floured mixing bowl. Cover the bowl with plastic wrap and a kitchen towel. Set in a warm place to rise for 1 to 1-½ hours, until doubled.

Oil the bottom and sides of a 12” deep dish pizza pan.

Punch down the dough; turn it out onto a work surface and knead for about 1 minute. Divide the dough into 2/3 and 1/3. Rollout the larger piece until it is fills the pan with some slop on the side. Dough should be about 1/8” thick. Roll out the second piece of dough until it is a little larger than the pan.

Drain the tomatoes and crush. Add the spices, but do not cook. Let it sit for about 1 hour to thoroughly drain.

Cook and drain the onions and mushrooms. Get the moisture out or the pizza will be soggy.

Preheat oven to 475°. Line the pan with the dough. Add the onion and mushroom mixture. Add grated cheese. Lay the second piece of dough over the filling, press down, and seal. Pierce the top with a fork.

Spread the tomato mixture over the top.

Cover the edges of the crust with foil to prevent burning. Bake for 30 minutes. Remove the foil and bake for an additional 5 minutes or until brown.