Chicago-Style Pizza

Make the dough. Dissolve the yeast in half the warm water. Mix flour, salt, sugar, and cornmeal, then add yeast mixture, oil, and remaining water. Mix until it cleans the sides of the bowl, then knead 5-6 minutes, until smooth. Brush the bowl with olive oil. Put dough in bowl and turn over to coat with oil. Cover and let rise for 90 minutes.

Preheat the oven to 475 degrees. Brush the pan generously with olive oil. Knead the dough for a couple minutes, and then place it in the middle of the pan. Let it rest for about 10 minutes.

Push the dough out to fill the bottom of the pan and raise a large lip on the sides. Prick all over the bottom and sides with a fork. Bake for 4 minutes.

Remove from oven and brush generously with olive oil. Layer mozzarella cheese on top of the crust.

Mix together tomatoes, basil, oregano, and salt; spread this mixture over the cheese. Layer any desired vegetable toppings. Cover with pepperoni. Shape the sausage into small balls, flatten each into a coin, and lay them on top of the pepperoni. Sprinkle with parmesan cheese and drizzle with olive oil.

Bake on the bottom rack for 5 minutes. Move to the middle of the oven, lower heat to 425, and bake for 30 to 35 minutes.

Let it sit for 15 minutes before cutting.