Chicago Style Pizza

Directions

1. Preheat oven to 400 degrees. Place water, yeast and sugar in the bowl of a stand mixer and let stand 5 minutes to bloom the yeast. Add salt, oil, flour and cornmeal and process on low speed with a dough hook to combine. Add more flour if necessary. Turn speed to medium and knead dough until elastic and smooth. Transfer to oil lined bowl, cover with film wrap and let rise in a warm place until doubled in volume. Divide into two portions, one slightly larger than the other. Knead each briefly and form into balls. Place on countertop and let rise 30 minutes.
2. Roll larger portion out to 1/4 inch by 16 inches and place in the bottom of a 10-inch pie pan. Layer meats, mushrooms and cheese on the bottom of the pie. Roll out smaller dough to fit the top of the pie. Trim and fold the crust together to seal. Spoon half the sauce on top of pizza and place into hot oven. Bake until golden brown and bubbly - 30 to 35 minutes. Serve immediately with more sauce on the side.
3. Place all ingredients in a food processor and pulse to combine.