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1
Pour 1 cup plus 3 tablespoons warm (90-110 degree F) water into a bowl, then stir in the sugar and yeast.
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2
Let sit until the yeast begins to bubble, about 5 minutes.
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3
In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine.
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4
Pour in the yeast mixture and the olive oil to combine while still mixing.
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5
Once the dough comes together, switch to the dough hook, and knead on med-high speed to make a smooth dough, about 2-3 minutes.
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6
Add a little more water or flour as needed to make a soft dough.
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7
Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.
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8
Preheat oven to 400u00b0; punch down the dough, and press it into a 14 x 10 inch oiled baking pan or an oiled 12 inch cast iron skillet, gently pressing the dough up the sides to make a shell.
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9
Fill the shell with an even layer of provolone and mozzarella, then spread the sauce to cover the cheese completely.
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10
Top with the pepperoni, and sprinkle with the grated cheese and oregano.
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11
Cover with foil, and bake 45 minutes.
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12
Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes.
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13
Let sit about 5-10 minutes before cutting into wedges and serving.
