Chicago Deep-Dish Pizza

This one's for Marilyn:

CHICAGO DEEP-DISH PIZZA

DOUGH:
1 1/3 cups warm water
1 tsp. sugar
2 Tbsp. yeast
4-5 Tbsp. cooking oil [make some of it olive oil!]
3 tsp. sugar
1 tsp. salt
3 cups flour
additional flour, as needed

FILLING:
12 oz. sausage
1-1½ lb. mozzarella cheese, grated
1½ tsp. dried oregano
1½ tsp. fennel seeds
3-4 cups stewed tomatoes, drained (add basil & garlic to tomatoes if desired)
½ cup fresh, sliced mushrooms (optional)

Mix yeast and sugar into warm water; let proof. Stir in oil and salt. Add flour; knead dough on a well-floured surface, adding flour as necessary. Place in oiled bowl and let rise until doubled.

Preheat oven to 500˚. Grease a 14 to 16-inch deep-dish pizza pan. Roll dough and press into bottom and up sides of pan. Sprinkle with 3 cups of the grated cheese. Crumble sausage over cheese; top with oregano, fennel, tomatoes, mushrooms and remaining cheese. Place in heated oven; immediately reduce heat to 400˚ and bake for 40-50 minutes, or until crust is golden and sausage is cooked through. Remove from oven and let sit 10 minutes before serving.