Title: Chicago style deep dish pizza
 Categories: Pizza
      Yield: 6 Servings
 
      1 ea Crust
      1 c  Warm water (110-115 deg)
      1 pk Active dry yeast
  3 1/2 c  Flour
    1/2 c  Coarse ground cornmeal
      1 ts Salt
    1/4 c  Vegetable oil
      1 ea Filling
      1 lb Mozzarella, sliced
      1 lb Sausage
     28 oz Can whole tomatoes
      2 ea Garlic cloves, minced
      3 ts Dried oregano, -or-
      5 ea Basil leaves, shredded
      4 tb Grated Parmesan cheese
 
  Drain and coarsely crush the tomatoes. Remove sausage from casing and
  crumble.  Pour the warm water into a large mixing bowl and dissolve
  the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt,
  and, and vegetable oil.  Mix well with a spoon. Continue stirring in
  the rest of the flour 1/2 cup at a time, until the dough comes away
  from the sides of the bowl.  Flour your hands and the work surface
  and kneed the ball of dough until it is no longer sticky.  Let the
  dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60
  minutes in a warm place, until it is doubled in bulk. Punch it down
  and kneed it briefly. Press it into an oiled 15-inch deep dish pizza
  pan, until it comes 2 inches up the sides and is even on the bottom
  of the pan.  Let the dough rise 15-20 minutes before filling.
  Preheat the oven to 500 degrees.  While the dough is rising, prepare
  the filling. Cook the crumbled sausage until it is no longer pink,
  and drain it of it's excess fat. Drain and chop the tomatoes. When
  the dough has finished its second rising, lay the cheese over the
  dough shell. Then distribute the sausage and garlic over the cheese.
  Top with the tomatoes.  Sprinkle on the seasonings and Parmesan
  cheese.  Bake for 15 minutes at 500 degrees. Then lower the
  temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift
  up a section of the crust from time to time with a spatula to check
  on its color. The crust will be golden brown when done.  Serve
  immediately.