Add all the dry ingredients to a large bowl or 6-quart (6 liters) bucket with a lid. Add the olive oil and 1 1/2 cups of lukewarm water.

Stir using a wooden spoon or a Danish Dough whisk, making sure that you collect all the dry ingredients from the corners of the container. Your dough should be sticky and a little ragged. Add additional water a bit at a time if you find your dough too dry, but be careful not to add too much.

Once mixed, cover your bowl loosely with plastic wrap or place the lid on the bucket (DO NOT snap the lid tightly closed as the gasses from the yeast need to escape!)

Place in a warm spot and allow to rise for about 2 hours. The dough should more than double in size.

Lightly flour a flat surface with flour and scrape the dough gently out of the bowl or bucket on the counter.

Grease a small baking sheet with olive oil.

Cut the dough into 2 equal-sized pieces and form into balls.

Place the balls on an olive oil-coated baking sheet, drizzle with additional olive oil, and cover with plastic wrap.

Refrigerate the dough for at least an hour before rolling it out.

Place all the ingredients into a food processor.

Pulse the mixture until just combined; the tomatoes should still be slightly chunky.

Pour the tomato mixture into a fine strainer or sieve and allow most of the liquid to drain. Set aside.

In a large skillet, melt 1 Tbsp of butter over medium heat. Add the sliced mushrooms and diced green peppers and sauté for 10 – 12 minutes.

Once almost done, add a little salt and pepper to taste. The mushrooms should be slightly browned and should have released most of their moisture. Remove the mushrooms and peppers from the skillet and set aside.

Again, using the same skillet, remove the sausage from the casing if needed and brown over medium heat breaking the sausage up as it cooks. Set aside.

Position the oven rack in the middle of the oven and preheat to 450 degrees F.

Coat the bottom and side of a 12-inch cast iron skillet or traditional Chicago-style pizza pan with the remaining Tbsp of melted butter.

Use 1 of the balls of dough (1/2 the dough) for the deep-dish pizza. (You can freeze the other ball to be used in the future.) *

Sprinkle flour on a clean countertop. Roll out the dough so that it is large enough to cover the bottom and up the sides of the pan. Place the dough into the pan and crimp the top edge of the dough slightly.

Cover the bottom and up the side of the dough with the sliced mozzarella.

Next, add the cooked sausage on top of the mozzarella, making sure that it evenly covers the cheese.

Sprinkle the sautéed mushrooms and green peppers on top of the sausage.

Top the mushrooms with the pizza sauce, spreading the sauce over the pizza, making sure that it is right to the edge.

Sprinkle the grated parmesan cheese over the top of the sauce.

Bake in the preheated oven for 20 – 25 minutes, turning the pan 180 degrees once about 1/2 way through the cooking time. The crust should be golden brown around the edges.

Remove the pizza from the oven and allow to rest for 5 minutes before cutting into slices.

Enjoy!!