If you own a 10-inch cast iron skillet; the recipe calls for same. Or, if you have a deep-dish pizza pan, or you can use a 13-1/2x9-1/2-inch roasting pan.

CHICAGO-STYLE PIZZA WITH THE WORKS

DOUGH;

1-1/4 TO 1-3/4 CUPS UNBLEACHED OR BREAD FLOUR
2 TABLESP CORNMEAL
3/4 TEASP. SALT
1/2 TEASP. SUGAR
1 PACKAGE ACTIVE DRY YEAST
1/2 CUP VERY WARM WATER
1 TABLESP. OLIVE OIL

FILLING;

1 LARGE GREEN PEPPER, CUT INTO STRIPS
1 MEDIUM ONION, CHOPPED OR CUT THIN WEDGES (AND SEPARATED)
1/2 POUND SWEET ITALIAN SAUSAGE
3/4 POUND MOZARELLA CHEESE, THINKLY SLICED
2 LARGE GARLIC CLOVES, MINCED
1/4 POUND SLICED PROVOLONE CHEESE
1/4 CUP GRATED PARMESAN (IF YOU HAVE ACCESS TO A 'WEDGE' OF PARMESAN USE AND GRATE YOURSELF, THE TASTE DIFFERENCE IS AMAZING, COMPARED TO CANNED PARMESAN) CHEESE
1 CAN (35 OZ) ITALIAN PLUM TOMATOES, DRAINED
1 TEASP. OREGANO (DRIED), CRUSHED

DOUGH;

In mixer bowl combine 1/2 cup flour; cornmeal, salt, sugar and yeast; mix well.
With mixer at low speed, gradually add very warm water and oil. Increase speed to medium and beat one (1) minute. Stir in enough additional flour to make a soft dough. On lightly floured surface, knead five (5) minutes. Place in oiled bowl, turning to grease top. Cover and let rise in warm, draft-free place until doubled in bulk...30-45 minutes.

FILLING;

While dough is rising, in medium skillet saute green pepper and onion in two (2) tablespoons oil for five (5) minutes. Remove with slotted spoon; set aside. To same skillet, add sausage. Cook until lightly browned; slice. (Hint: add sausage to skillet, and add warm water, 1/2 up the volumne of the sausage, cover and cook a few minutes, then remove cover and cook until the water evaporates; but the time the water is cooked out the sausage is done and will not be greasy).

Lightly brush a 10-inch cast iron skillet or roasting pan, or deep-dish pizza pan with additional oil. Punch down dough. On lightly floured surface, roll to a 12-inch circle or 15-x 11-inch rectangle. Place in pan, pressing dough to form a 1-1/2-inch edge along sides of pan. Cover and let rise in warm, draft-free place until doubled in bulk, about 30 minutes.

Set oven rack on lowest position. Preheat oven to 450 degrees F. Arrange mozzarella on top of dough. Add sausage, garlic, provolone and Parmesan. Spoon on tomatoes, top with peppers and onions, then sprinkle with oregano.

Bake 15 minutes. Reduce oven temperature to 350 degrees F and bake 15 minutes more. Cool five (5) minutes before cutting.

Makes 8 servings.