1 1/2 pkgs. active dry yeast
1 1/2 c. very warm water (105 to 115 degrees)
1/4 c. butter, melted & cooled
3 to 3 1/2 c. flour
3/4 c. yellow cornmeal
1 tbsp. sugar
2 tsp. salt

FILLING:

1 (28 oz.) can peeled, crushed tomatoes with added puree
2 sm. cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
1 bay leaf
Dash sugar
Dash hot pepper sauce
1 tbsp. olive oil
1 sm. onion, sliced
1 green pepper, seeded & diced
1 c. sliced mushrooms
1/2 lb. Italian sausage, removed from casing
10 oz. imported Mozzarella cheese, shredded
1/2 lb. sliced pepperoni
1/2 c. sliced pitted black olives
1/4 c. freshly grated imported Parmesan cheese

For crust, sprinkle yeast over the water in large bowl; let stand until bubbly. Stir in butter. In another bowl, mix 2 1/2 cups of the flour, cornmeal, sugar and salt. Stir into yeast mixture until smooth. Knead dough on lightly floured surface until smooth and elastic, adding remaining flour as needed. Put into greased bowl; cover, let rise in warm place 1 hour, or until doubled.

For filling, heat tomatoes (undrained) in medium skillet. Add garlic, basil, oregano, bay leaf, sugar and hot pepper sauce. Simmer 30 minutes, stirring occasionally. Add a little water for a thinner sauce.

Heat olive oil in large skillet; add onion and green pepper. Saute 3 minutes, or until crisp-tender. Stir in mushrooms; saute 1 minute. Remove from heat with slotted spoon and put in strainer set over small bowl. Crumble Italian sausage into skillet; cook and stir 5 minutes, or until no longer pink. Remove with slotted spoon to paper towel-lined plate.

Punch down dough. Lightly oil bottom and sides of a 14-inch round deep pizza pan. Sprinkle with cornmeal. Press dough over bottom and up sides of pan. Bake in a 425 degree oven 5 minutes. Sprinkle sausage over dough; sprinkle with Mozzarella cheese, pepperoni, mushroom mixture and black olives. Spoon sauce over all. Sprinkle with Parmesan cheese.

Bake at 425 degrees 35 to 40 minutes, or until crust is golden brown and filling is bubbly. Let stand 5 minutes before serving. Makes 6 servings.