Deep-Dish Sausage Pizza

Source: Chicago Tribune
Yield: 1 14" Pizza
Prep time: 45 minutes
Rising time: 1 1/2 hours
Baking time: 30 minutes

Dough:

• 1 1/2 packages active dry yeast
• 1/2 cup warm water (105º-115º)
• 1 Tbsp. sugar
• 3 1/2 cups unbleached all-purpose flour
• 1 tsp. salt
• 1/2 cup yellow cornmeal
• 1/4 cup vegetable oil
• 1/2 cup warm water

Topping:

• 1 can (28 oz.) Italian-style tomatoes, drained
• 1 tsp. basil or 2 tsp. chopped fresh basil
• 1 tsp. oregano
• salt to taste
• 10 oz. mozzerella, sliced thin
• 1/4 cup freshly grated Parmesan cheese
• 1/2 lb. Italian sausage, casing removed
• olive oil

1. For dough, dissolve yeast in water.  Stir in sugar, set aside.
2. In large bowl, combine flour, salt, an cornmeal.  Make a well in the center.  Stir in yeast, 1/4 cup oil and 1/2 cup warm water until dough cleans the sides of the bowl and a rough mass is formed.  
3. Turn dough out onto well-floured surface.  Knead and pound dough (dust with flour if dough sticks to your hands) until it is smooth and soft, 5 to 6 minutes.  Dust dough and a large, clean bowl with flour.  Put dough in bowl; cover bowl with plastic wrap and towel.  Let rise in warm place until doubled, about 1 1/2 hours.
4. Turn dough out and knead about 2 minutes.  Let dough stand, covered, about 10 minutes.  Oil bottom and sides f a 14" round pizza pan 2" deep.  Spread dough in pan with fingers and palm.  Work dough until it covers the bottom of the pan.  Pull edges of dough up to form a lip or a pronounced border all around the pan.  
5. Heat oven to 475º.  Pierce dough bottom with a fork at 1/2" intervals.  Bake exactly 4 minutes.  Brush crust lightly with olive oil.
6. For topping, combine tomatoes and spices, set aside.
7. to assemble and bake: Lay slices of mozzerella evenly over crust.  Spoon tomatoes over cheese.  Sprinkle Parmesan over tomotoes.  Flatten sausage pieces (about the size of a half dollar) between your thumb and forefinger, and distribute evenly over filling.  Drizzle about 1 Tbsp. olive oil on top.  
8. Bake at 475º on bottom rack 5 minutes.  Move pizza to upper third of oven.  Bake until crust is lightly browned and sausage is cooked through, 15 to 20 minutes.