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1
In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.
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3
In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.
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4
Generously grease a
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5
or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.
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6
Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese.
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7
Cover and bake at 450u00b0 for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.
