Deep-Dish Sausage and Tomato Pizza

• 1/2 teaspoon sugar
• 1 cup warm water (110 - 115F.)
• a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
• 2 1/4 to 2 1/2 cups unbleached flour
• 1/2 cup yellow cornmeal
• 3/4 teaspoon salt
• 2 tablespoons olive oil plus additional for oiling bowl
• 1 pound Italian sausage, casings discarded
• a 14- to 16-ounce can peeled whole tomatoes, drained and chopped
• 1 teaspoon dried oregano, crumbled
• 2 cups grated whole-milk mozzarella cheese (about 1/2 pound)

1. In a large bowl dissolve sugar in water.
2. Sprinkle yeast over water and let stand until foamy, about 5 minutes.
3. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough.
4. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
5. (Alternatively, dough may be made in a food processor.
6. Proof yeast as described above.
7. In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
8. Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil.
9. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
10. While dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper to taste.
11. Transfer sausage mixture to paper towels to drain and cool.
12. Preheat oven to 500F.
13. Punch down dough and knead 4 times.
14. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom.
15. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
16. Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese.
17. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes.
18. Reduce oven temperature to 400F.
19. and bake 10 minutes more, or until crust is golden.

sugar, warm water, active dry yeast, flour, yellow cornmeal, salt, olive oil, italian sausage, tomatoes, oregano, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/deep-dish-sausage-and-tomato-pizza-11012 (may not work)