In large mixer bowl, combine 1½ cups flour, yeast and salt; mix well. Add water and oil (heated to 120°-130°F) to flour mixture. Mix by hand until almost smooth. Gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 3 to 4 minutes until dough is smooth and elastic. Cover dough; let rest 15 minutes.

Pizza Sauce (or use 1+2/3 cups prepared pizza sauce)

8-ounce can tomato sauce
6-ounce can tomato paste
2 teaspoons sugar
1+1/2 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
1 teaspoon parsley flakes (or 2 teaspoons fresh, chopped)
3/4 teaspoon basil (or 1+1/2 teaspoons fresh, chopped)
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper

Combine pizza sauce ingredients and simmer 10 to 15 minutes.

Toppings

1 pound pork sausage
1 cup sliced mushrooms
1/3 cup diced green pepper
1/4 cup chopped onion
2 cups (8 ounces) shredded Mozzarella cheese

In a large frying pan, lightly brown sausage; drain. Prepare other ingredients. 

Prepare Pizza

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. (The pizza could also be rolled to a 15 x 11-inch rectangle and placed in a 13 x 9 x 2-inch baking pan.) Cover; let rise in warm place until puffy, about 15 minutes.

Spread pizza sauce over dough. Sprinkle sausage over sauce; arrange mushrooms, green pepper and onion over sausage. Sprinkle cheese on top. Bake at 425°F for 20 to 25 minutes until edge is crisp and golden brown and cheese is melted. NOTE: You can add the cheese first to make it more authentic Chicago-style pizza.

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.