1 c  Warm tap water (110-115 deg)

      1 pk Active dry yeast

  3 1/2 c  Flour

    1/2 c  Coarse ground cornmeal

      1 ts Salt

    1/4 c  Oil

           Filling:
      1 lb Mozzarella, sliced

      1 lb Sausage, removed from the

           -casing and crumbled
     28 oz Can whole tomatoes, drained

           -and coarsely crushed
      2    Garlic cloves, minced

      3 ts Dried oregano -or- 5 fresh

           -basil leaves, shredded
      4 tb Freshly grated Parmesan

           -cheese
  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)