Ingredients:
* 1 package rapid-rise active yeast (1/4 oz.)
* 1 cup warm water, between 105-115ºF
* 1 teaspoon sugar
* 1 teaspoon sugar
* 2 1/2 cups flour
* 1/2 cup yellow cornmeal
* 1/4 cup olive oil
* 1 pound shredded mozzarella cheese
* 1 pound cooked Italian sausage, crumbled
* 1 (28 oz.) can diced tomatoes, well drained
* 1 teaspoon dried sweet basil
* 1 teaspoon dried oregano
* 1/2 cup grated Parmesan cheese
Directions:
In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the
flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.
Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to
the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and
cover. Let rise for 1 hour.
With oiled fingers press the dough into a deep-dish pizza pan.
Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the
sausage. Top with the basil, oregano and Parmesan cheese.
Bake in a 500ºF oven for 15 minutes. Reduce the heat to 350ºF and bake for 20 minutes, or until
the crust is brown
