Recipe: Chicago-Style Deep Dish Pizza

CHICAGO-STYLE DEEP DISH PIZZA
Crust:
3 1/4 to 3 3/4 c. all purpose flour
1 package yeast
1 1/2 tsp. salt
1 1/4 c. warm water
3 T. oil (I use olive oil)
In a large bowl, combine 1 1/2 c. flour, yeast and salt. Mix well. Add warm water (120-130 degrees) and oil. Blend at low speed until moistened and beat 3 minutes. by hand stir in enough remaining flour to make a firm dough. Knead on floured surface, 3 to 5 minutes. Cover dough with plastic wrap and a towel., and let rest 20 minutes. Meanwhile, prepare pizza sauce and toppings.
On a lightly floured surface, roll dough to a 16-inch circle. Place in an oiled 14 inch round deep dish pizza pan, pushing dough halfway up sides of pan. Cover and let rise in warm place until puffy, about 30 minutes.
Spread pizza sauce over dough. Sprinkle with toppings and cheese. Bake at 425 degrees for 20 to 25 minutes until edge is crisp and golden brown and cheese is melted.
Sauce:
8 oz. tomato sauce
8 oz. tomato paste
2 tsp sugar
1 tsp. oregano
1 tsp. parsley flakes
1/2 tsp. basil
1/2 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. crushed red pepper
Mix together tomato sauce, tomato paste and seasonings; simmer 10 to 15 minutes.
Sausage, pepperoni, mushrooms, green pepper, onion and cheese, as desired.