Homemade Deep-Dish Pizza

Is it easier to pop a frozen pizza in the oven? Of course. Does it taste as good? No way! Once you try this deep-dish pizza with a homemade crust, you'll want to make it again and again. The crust is wonderfully chewy and has whole wheat flour for added nutrients. You can vary the toppings according to what you like best. Be creative! This recipe has been edited in July 2019 to incorporate some changes based on a kitchen window recipe we had from a class. It needed more water and oil to keep from being too dry. 

Ingredients:

- 1 package (1/4 oz) active dry yeast
- 1 cup warm water (110 to 115 degrees)
- 1.5-2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup cornmeal
- 1/4 cup canola oil and 2 T olive oil
- 1 T minced fresh basil (or 1/2-1 t dried)
- 1 T minced fresh oregano (or 1/2-1 t. dried)
- 1 T minced fresh marjoram (or 1/2-1 t. dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- pepper to taste

- 2-3 cups Italian cheese (could use some cheddar
- 1 bell pepper, chopped
- chopped onions (can use dried minced onions)
- 1 T minced fresh basil (dried doesn't work as well here, be careful not to add dried herbs at beginning of cooking or they get bitter)
- 1 T minced fresh oregano
- 1 T minced fresh marjoram
- 1 T vegetable oil
- 1/2 cup (2 oz) shredded Parmesan cheese
- 4 plum tomatoes, seeded and chopped
- minced garlic
- 1 package (3 oz) sliced pepperoni
- mushrooms if desired
-spaghetti or pizza sauce, optional

Directions:

In a large bowl, dissolve yeast in warm water. Add flours and oils, herbs, garlic powder, salt, and pepper and mix. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top of dough. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down and roll into a 14 inch circle. Transfer to a well-greased 10 inch oven-proof skillet (or 9 inch springform pan or a pizza pan). Spread a layer of sauce over the crust and sprinkle 1 cup cheese on top.

In a large skillet, saute pepper, onions, herbs, and mushrooms in oil until tender. Spoon vegetables over cheese, then Parmesan cheese, tomatoes, and garlic. Sprinkle with 1 cup of remaining Italian cheese.

Bake at 400 degrees for 15 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5-10 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing.