Special equipment: a round steel baking pan
Preheat the oven to 450 degrees F.
Allow about 20 ounces of your favorite yeast dough to rise. You may do this if you have a proofer, or simply leave it at room temp for about 2 hours.
Oil a round steel baking pan with a few ounce of olive oil. Press the dough on the bottom and to the sides of the pan, being careful not to tear it. Holes in the dough will create a soggy crust. Pull the dough up the sides of pan to 1 to 1 1/2 inches high.
Place the mozzarella evenly across the dough. Top with the spinach and mushrooms. Place the sliced tomatoes on top. Sprinkle with the Cheddar and Parmesan-Romano cheese.
Bake until the crust and the grated cheese turn golden brown, and the crust is firm yet flaky, 30 to 40 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lou Malnati's Pizzeria, Chicago, IL