- ½ cup tomato sauce
- 2 teaspoons white sugar
- 3 cloves garlic, sliced
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 cup warm water (110 degrees F/45 degrees C)
- ⅛ cup chopped green bell pepper
- 1 teaspoon active dry yeast
- ¼ cup chopped onion
- 3 cups unbleached all-purpose flour, divided
- ⅓ cup diced pepperoni
- ½ cup warm water (110 degrees F/45 degrees C)
- ¼ cup grated Parmesan cheese
- ½ cup yellow cornmeal
- 9 ounces shredded mozzarella cheese
- 1 ½ teaspoons salt
- ¼ pound spicy Italian sausage – browned, drained and crumbled
To make dough: in a small bowl, dissolve sugar in 1 cup warm water; In a separate small bowl, mix yeast, 1/2 cup flour and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until frothy.
Meanwhile, in a medium bowl, mix the remaining 2 1/2 cups flour with cornmeal and salt; Remove half of this mixture from the bowl and stir 1 cup sugar water into the bowl. When well mixed, put the second half of the flour/cornmeal mixture back into the bowl and mix everything together; then stir in the yeast mixture. On a lightly floured surface, knead the dough until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). To make filling: In a large bowl, combine the sausage, mozzarella, Parmesan, pepperoni, onion, bell bell pepper, oregano and garlic. Mix well.
Press half the dough into the bottom and along the sides of a lightly greased deep dish. Bake crust for 4 minutes in preheated oven, then add filling mixture to bottom crust and cover with top crust; seal edges together with fingers, trimming off excess. Cut top crust open to allow steam to escape during baking; top with tomato sauce.
Bake for 45 minutes on bottom rack at 230 degrees C (450 degrees F), or until crust is golden brown. Remove from oven and let cool 5 minutes, then slice and serve.