Melanie's Deep Dish Pizza

DOUGH:
Mix together 3 ½ cups flour
1 ½ (scant) cup warm water
½ cups yellow cornmeal
1 Tb sugar
1 tsp salt
1 package quick rise yeast

Mix on low speed a couple of minutes until the dough comes together, then slowly add ½ cup canola oil and continue to mix dough for 7 more minutes.

The dough should be wet and smooth, but not sticky. Form into a ball and place in a lightly oiled bowl. Loosely cover with plastic wrap and cover with a dish towel. Put in a warm place to rise and double in size, about an hour. (I try to have a load of clothes drying at this time and put the dough in the laundry area where it’s warm!)

SAUCE:
Sauté 3 cloves garlic, crushed
1 Tb olive oil
Add 1 28 oz can crushed tomatoes
1 Tb dried oregano
¼ tsp crushed red pepper
½ tsp salt
½ tsp sugar

Simmer for 10-15 minutes, with lid cracked to let steam escape. Set aside(uncovered).

PIZZA:
Set bottom oven rack to lowest position and preheat oven to 425 degrees for 30 min prior to baking. Coat bottom of a 15 in deep dish pan with oil. (Can use 2 8 inch cake pans instead). Take about a fist-sized portion of dough out and reserve for another use. Press remaining dough into bottom and sides of the pan(s).

Cover the bottom with:
6 oz shredded mozzerella cheese
6 oz shredded or sliced mild provolone cheese
1 lb sweet Italian sausage, cooked and crumbled
pepperoni

Top with the sauce, and if desired, a sprinkle of parmesan cheese and dried oregano.
Place on bottom rack and bake for 20-25 minutes, turning once halfway through. Remove from oven and cool for 3 minutes. Remove, slice, serve, and enjoy!