1-1/2 pkg. active dry yeast
1 c. warm water
3-1/2 c. flour
1 tbsp. sugar
1 tsp. salt
1/2 c. yellow cornmeal
1/4 c. vegetable oil
28 oz. Italian Plum tomatoes or 6 med. fresh tomatoes, drained and squished
Pinch of salt
1 tsp. each basil and oregano
Mozzarella cheese, sliced thin
Parmesan cheese, freshly grated
Green pepper, chopped
Dissolve yeast in 1/2 cup warm water. Add sugar and stir well. Let sit at least 5 minutes. In a large mixing bowl, combine flour, salt and cornmeal. Make a well in the center of the flour. Add the yeast mixture, vegetable oil and 1/2 cup warm water. Stir and mix thoroughly until the dough cleans the sides of the bowl.Turn the dough out of the bowl onto a well-floured work surface. Knead and pound the dough for 5-6 minutes until it is smooth and soft. Dust the dough and a large mixing bowl lightly with flour. Place dough in the bowl and cover with plastic wrap and a kitchen towel. Place in a warm place (such as a slightly warmed oven). Let rise until doubled, about 1-1/2 hours.
Then punch down, turn out of bowl and knead for about 2 minutes. Oil the bottom and sides of a deep dish pizza pan, sprinkle with a bit of cornmeal. Spread dough in pan with your fingers (let it sit in pan about 10 minutes before you spread the dough, it will spread easier). Push it to from a rised border around pan.
Preheat oven to 475 degrees. Prick bottom of crust with a fork at 1/2 inch intervals. Bake for exactly 4 minutes on lowest rack in oven. Remove from oven and lay Mozzarella cheese on crust. Spoon tomato mixture over cheese. Add the veggies then sprinkle on Parmesan cheese.
Bake at 475 degrees for 5 minutes on lowest rack in oven, then move pizza to oven rack 2 slots above lower rack. Bake 30 minutes more until done. Can make 2 small custard dish size cheese only pizzas for kids. Bake for 2 minutes on lowest rack, then bake about 10 minutes more on higher rack.