CRUST
1 c  Warm tap  water (110-115)
1 ts Active dry yeast
3 1/2 c  Flour
1/2 c  Coarse ground cornmeal
1 ts Salt
1/4 c  Vegetable oil

-FILLING –
1 lb Mozzarella, sliced
1 lb Sausage, removed from the
Casing and crumbled
1 cn Whole tomatos, drained and
Coarsely crushed
2 c Cloves, peeled and minced
3 ts Dried oregano,OR
5 Fresh basil leaves,
Shredded
4 tb Freshly grated Parmesan
Cheese

Pour the warm water into a large mixing bowl and dissolve the yeast with a
fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable
oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2
cup at a time, until the dough comes away from the sides of the bowl. Flour
your hands and the work surface and kneed the ball of dough until it is no
longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60
minutes in a warm place, until it is doubled in bulk. Punch it down and
kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until
it comes 2 inches up the sides and is even on the bottom of the pan. Let
the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled sausage
until it is no longer pink, drain it of its excess fat. Drain and chop the
tomatos.

When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese. Top
with the tomatos. Sprinkle on the seasonings and Parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The crust
will be golden brown when done. Serve immediately.