1 pkg. dry yeast
1 1/4 c. warm water
1 tbsp. sugar
1 1/2 tsp. salt
1/4 c. oil
3 c. flour
2 tbsp. cornmeal

For crust, dissolve yeast in water. Add sugar, salt and 2 tablespoons oil. Stir in flour to make soft dough. Turn out onto well floured board. Knead about 3 minutes. Put in greased bowl; cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.

SAUCE AND TOPPING:

1 can (28 oz.) Italian pear tomatoes, well drained and chopped
1 tbsp. oregano
1 tsp. sugar
1 lb. Mozzarella or 1 Scamorza cheese, thinly sliced
1 lb. mild Italian sausage, broken up, cooked and drained
1/2 c. grated Parmesan cheese

For sauce, combine tomatoes, oregano and sugar. Set aside.

Brush a 14 inch, deep-dish pizza pan with 2 tablespoons oil; sprinkle with cornmeal. Punch dough down; press in bottom of pan. Let rise about 30 minutes. Arrange cheese over dough. Place sausage over cheese. Spread with tomato sauce. Sprinkle with Parmesan cheese. Place pizza in a 500 degree oven. Immediately reduce heat to 450 degrees and bake 20 to 25 minutes or until cheese is melted and crust is golden.