Deep-Dish Pizza- Part 1

• 1 1/2 packages yeast, active dry
• 1/2 cup water warm
• 1 tablespoon sugar
• 3 1/2 cups flour, unbleached all-purpose
• 1 teaspoon salt
• 1/2 cup cornmeal yellow
• 1/4 cup vegetable oil
• 1/2 cup water warm
• 28 ounces italian plum (roma) tomatoes
• 1 teaspoon basil dried, or 2 ts fresh basil, chopped
• 1 teaspoon oregano
• 1 x salt to taste
• 10 ounces mozzarella cheese sliced thin
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
• 1/2 pound italian sausage casing removed
• 1 x olive oil

1. Directions in part 2 Oil the bottom and sides of the pizza pan.
2. Spread the dough in the pan with your fingers and palm.
3. (It will spread move easily if you let it sit in the pan for about 10 minutes.)
4. Work the dough until it covers the bottom of the pan.
5. Pull the edges of the dough up to form a lip or a pronounced border all around the pan.
6. Preheat the oven to 475 degrees.
7. Prick the dough bottom with a fork at 1/2 inch intervals and parbake the crust for exactly 4 minutes in the preheated oven.
8. Brush the crust lightly with olive oil.-----

yeast, water, sugar, flour, salt, cornmeal yellow, vegetable oil, water, italian plum, basil, oregano, salt, mozzarella cheese, parmesan, italian sausage, olive oil

Taken from recipeland.com/recipe/v/deep-dish-pizza-part-1-47067 (may not work)