Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Warm tap water (110-115 deg) -casing and crumbled
1 pk Active dry yeast 28 oz Can whole tomatoes, drained
3 1/2 c Flour -and coarsely crushed
1/2 c Coarse ground cornmeal 2 Garlic cloves, minced
1 ts Salt 3 ts Dried oregano -or- 5 fresh
1/4 c Oil -basil leaves, shredded
Filling: 4 tb Freshly grated Parmesan
1 lb Mozzarella, sliced -cheese
1 lb Sausage, removed from the

Crust:

Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 c 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 c 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 tomatoes.

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 tomatoes. 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.

(From THE PIZZA BOOK, by Evelyn Sloman)

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