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1
DOUGH: Dissolve yeast in the 1/2 cup warm water.
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2
Add the sugar and stir well.
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3
Set aside.
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4
In a large mixing bowl, combine 3 1/2 cups of flour, salt and cornmeal.
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5
Make a well in the center of the flour.
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6
Add the yeast mixture, the vegetable oil, and the 1/2 cup of water.
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7
Stir and mix thoroughly until the dough cleans the sides of the bowl and a rough mass is formed.
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8
Turn the dough out of the bowl onto a well-floured work surface.
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9
Knead and pound the dough (dust with flour if dough sticks to hands) for 5 to 6 minutes, until it is smooth and soft.
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10
Dust the dough and a large mixing bowl lightly with flour.
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11
Place the dough in the bowl and cover the bowl with plastic wrap and a kitchen towel.
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12
Let rise in a warm place until doubled in bulk, about 3 1/2 hrs.
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13
After the dough has doubled, turn it out of the bowl and knead for about 2 minutes.
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14
Oil the bottom and sides round deep dish pizza pan.
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15
Spread the dough in the pan with your fingers and palm.
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16
(It will spread more easily if you let it sit in the pan for about 10 min.)
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17
Work the dough until it covers the bottom of the pan.
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18
Pull the edges of the dough up to form a lip or a pronounced border around the pan.
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19
Preheat the oven to 475.
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20
Prick the dough bottom with a fork at 1/2-inch intervals.
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21
Let rise for 30 min.
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22
Parbake for exactly 4 min.
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23
Brush the crust with olive oil or butter.
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24
TOPPING: In a bowl, combine the tomatoes, basil, oregano and salt.
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25
ASSEMBLY: Lay the slices of mozzarella cheese evenly over the crust.
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26
Spoon the tomatoes over the cheese.
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27
Sprinkly the grated Parmesan cheese over the tomatoes.
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28
Add Italian sausage.
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29
Drizzle about 1 tablespoon olive oil on top.
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30
Bake the pizza in a preheated 500 degree oven on the bottom oven rack for 5 minutes; move the pizza to an oven rack 2 levels above the lower rack and bake an additional 15 minutes, until crust is lightly browned and sausage is cooked through.
