Broccoli Deep Dish Pizza

1 pkg dry yeast
1 1/3 c warm water (110 to 115 degrees)
1 t sugar
3 1/2 c unbleached flour
1 c cake flour
1 1/2 t salt
1 c plus 2 T olive oil
3 t minced garlic
(1) 15-oz can tomato sauce
(1) 12-oz can tomato paste
2 t oregano
2 t basil
2 c sliced mushrooms
Salt and pepper
1 lb Italian sausage (hot or sweet)
1/2 t crushed fennel seeds
2 T butter
8 c blanched, roughly chopped broccoli
1 T shortening
3 1/2 c grated mozzarella cheese
1/2 c grated Parmesan cheese

Dissolve yeast in warm water; stir in sugar. Combine flours and salt,
and gradually add the dissolved yeast and 1/4 cup of the oil. Knead
until the texture is smooth. Put in a large bowl, cover with plastic
wrap, and let rise until triple in bulk (2-3 hours).

Meanwhile, prepare the fillings. Heat 1/4 cup of the oil in a saute
pan, add 2 t garlic, and cook for 30 seconds (without browning.) Stir
in the tomato sauce and paste, simmer until thickened. Stir in basil
and oregano, set aside to cool.
Head 2 T of the oil and saute the mushrooms until lightly browned and
the liquid is evaporated. Season to taste, and set aside to cool.
Remove and discard the casings from sausage, crumble and add the
sausage to the pan along with fennel. Cook thoroughly, remove and
cool. Heat the butter and 2 T of the oil; at 1 t of garlic and stir
for 30 seconds. Stir in the broccoli until coated well and any liquid
is evaporated. Season to taste; set aside.

When the dough has risen, punch down. Cut off about 2/5 of it and set
aside. Grease a 14 x 1 1/2" deep-dish pizza pan with the shortening.
On a floured board, rool out 3/5 of the dough to a 20" circle. Fit to
the pan, letting the exess dough hang over the side. Brush the dough
with 1 T of the oil; sprinkle with salt. Sprinkle 1 c of the
mozzarella over the dough. Spread the tomato sauce across the cheese,
spread the mushrooms over the tomatoes, and cover with 1 c of
mozzarella. Roll out the remaining dough to approximately a 14"
circle. Brush the sides of the dough inside the pan with water. Fit
the 14" round into the pan. Press edges (pull if necessary) against
the moustened dough to seal it. Trim the overhanging dough to 1/2" and
wet it again. Fold inward and crimp to form a raised rim around the
pan edge. Cut a steam vent in the top layer of the dough, and brush
with 1 T of the oil. Spread the sausage across the dough and cover
with the broccoli. Combine the remaining cheeses and sprinkle across
the broccoli; drizzle with 1/4 c of oil. Bake in a preheated 425
degree oven for 30-40 minutes. Freezes well.