1/4 lb spicy Italian sausage - browned, drained & crumbled
1 tsp dried oregano
1 c warm water (110 degrees F/45 degrees C)
1/3 c sliced pepperoni
1/4 c sliced onion
1 1/2 tsps salt
3 c unbleached all-purpose flour, divided
9 oz shredded mozzarella cheese
1/4 c grated Parmesan cheese
3 cloves garlic, sliced
1/2 c warm water (110 degrees F/45 degrees C)
1/2 c tomato sauce
2 tsps white sugar
1/2 c yellow cornmeal
1 tsp active dry yeast
Directions
Step #1
To Make Dough: In a small bowl, 1/2 c flour, dissolve sugar in 1 c warm water; in a separate small bowl mix the yeast, & 1/2 c warm water.
Step #2 Mix together & let rest in bowl for about 20 mins, until foamy.
Step #3 Meanwhile, in a medium bowl mix together remaining 2 1/2 c flour with cornmeal & salt; remove half of this mixture from bowl & stir 1 c sugar water into bowl.
Step #4 When well mixed, return second half of flour/cornmeal mixture to bowl & mix all together; then stir in the yeast mixture.
Step #5 Knead dough on a lightly floured surface until smooth & elastic, about 8 to 12 mins.
Step #6 Place dough in a lightly oiled bowl & cover with plastic wrap.
Step #7 Let rise until doubled in volume.
Step #8 Preheat oven to 450 degrees F (230 degrees C).
Step #9 To Make Stuffing: In a large bowl mix the sausage, mozzarella cheese, bell pepper, onion, pepperoni, Parmesan cheese, oregano & garlic.
Step #10 Mix well.
Step #11 Press half of the dough in the bottom & up the sides of a lightly greased deep dish pan.
Step #12 Bake crust in preheated oven for 4 mins, then add the stuffing mixture to the bottom crust & cover with top crust; seal edges together with fingers, & trim excess.
Step #13 Slit top crust to allow steam to vent during baking; top this with tomato sauce.
Step #14 Bake on lower rack at 450 degrees F (230 degrees C) for 45 mins, or until crust is golden brown.
Step #15 Remove from oven & allow this to cool for 5 mins, then cut & serve.