This recipe was clipped from a newspaper and found in a large collection, date unknown. This was in two pieces and taped together, scans of both clippings are below along with a typed version.

THE FOLLOWING recipe is a shoot-the-works version of deep dish pizza: It has everything on it except the kitchen sink. Since the crust is the most fussed-over feature of the deep dish genre, followed by cheese, we let the dough rise for one hour rather than 20 minutes.

The extra time minimizes the yeast flavor (you want the flavor of the crust to be neutral) and ensures a finer texture. The crust must be sturdy, not soggy or floppy, for it is the crisp yet chewy servant that transports the goodies to the mouth. And though it is thick, bready is out.

The pan is lightly oiled and dusted with cornmeal. The cornmeal acts as a blotter to absorb any excess moisture, plus it gives the crust a chewier texture.

Two types of cheese, mozzarella and parmesan, are needed. The mozzarella acts as glue to fasten the goodies to the crust. When heated, it must have a rich, gooey texture, no stringiness.

The dusting of parmesan is the ribbon that wraps the gift; it is used to contrast with the color of the tomato sauce and as a counterpoint to the flavor of mozzarella and herbs. For both cheeses, splurge and buy the imported stuff. You will need less of it, because their flavors are stronger and because of their fat content, richer. You will be getting your money’s worth.

As for toppings for a great pizza, for the best appearance vary the size of the ingredients, leaving many of them in larger pieces. Instead of slicing the mushrooms, quarter them. The ingredients that follow are merely suggestions. Optional ingredients include fresh broccoli, spinach, tuna, chopped ham, green pepper rings or avocado slices.

DELUXE DEEP-DISH PIZZA

Crust:

1 1/2 packages active dry yeast
1 1/2 cups very warm water (105 to 115 degrees)
1/4 cup butter, melted, cooled
3 to 3 1/2 cups flour
3/4 cup yellow cornmeal
1 tbsp. sugar
2 tsp. salt

Filling:

1 can (28 oz.) peeled, crushed tomatoes with added puree
2 small cloves garlic, minced
1/2 tsp. each: Basil, oregano
1 bay leaf

Dash each: Sugar, hot pepper sauce
1 tbsp. olive oil
1 small onion, sliced
1 green pepper, seeded, diced
1 cup sliced mushrooms
1/2 lb. Italian sausage, removed from casing
10 oz. imported mozzarella cheese, shredded
1/2 lb. sliced pepperoni
1/2 cup sliced pitted black olives
1/4 cup freshly grated imported Parmesan cheese

For crust, sprinkle yeast over the water in large bowl; let stand until bubbly. Stir in butter. Mix 2 1/2 cups of the flour, cornmeal, sugar and salt. Stir into yeast mixture until smooth.

Knead on lightly floured surface until smooth and elastic, adding remaining flour as needed. Put into greased bowl; cover, let rise in warm place one hour, or until doubled.

Meanwhile, for filling, heat tomatoes (undrained) in medium skillet. Add garlic, basil, oregano, bay leaf, sugar and hot pepper sauce. Simmer 30 minutes, stirring occasionally. Add a little water for a thinner sauce.

Meanwhile, heat olive oil in large skillet; add onion and green pepper. Saute three minutes, or until crisp-tender. Stir in mushrooms; saute one minute. Remove from heat with slotted spoon and put in strainer set over small bowl. Crumble Italian sausage into skillet; cook and stir five minutes or until no longer pink. Remove with slotted spoon to paper towel-lined plate.

Punch down dough. Lightly oil bottom and sides of 14-inch round deep pizza pan. Sprinkle with cornmeal. Press dough over bottom and up sides of pan. Bake at 425 degrees five minutes.

Sprinkle sausage over dough; sprinkle with mozzarella cheese, pepperoni, mushroom mixture and black olives. Spoon sauce over all. Sprinkle with Parmesan cheese. Bake at 425 degrees 35 to 40 minutes — or until crust is golden brown and filling is bubbly. Let stand five minutes before serving. Six servings.