1 package rapid-rise active yeast (1/4 ounce)
1 cup warm water, between 105 to 115 degrees F
1 teaspoon granulated 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 ounce) can diced tomatoes, well drained
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese
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,
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, then top with the sausage.
Place the tomatoes over the sausage.
Top with the basil, oregano and Parmesan cheese.
Bake in a 500 degrees F oven for 15 minutes.
Reduce the heat to 350 degrees F and bake for 20 minutes, or until the crust is brown.
