CRUST:

2 pkg. yeast
1 1/2 c. 90 degrees water
1/3 c. salad oil
3 tbsp. olive oil
1/3 c. cornmeal
4 c. flour (2 1/2 c. white, 1 1/2 c. wheat, if desired or all white)

1 lb. Mozzarella cheese, sliced

TOMATO SAUCE:

1 c. plum tomatoes, chunked
1 c. plain tomato sauce
1 tsp. basil
1 tsp. oregano
2 cloves garlic, pressed
3 tbsp. grated Parmesan cheese

CRUST:

Dissolve yeast in water. Add oils, cornmeal and 1/2 of flour. Beat about 10 minutes with mixer. Knead in additional flour. Very sticky dough. Place in large bowl, cover, let rise until doubled. Punch down and allow to rise again. Punch down again. Put dough into either cake pans or a deep dish pizza pan which have been oiled and sprinkled with additional cornmeal. Push the crust into place with your hands. Place a layer of Mozzarella of bottom of crust. Having already mixed the tomato ingredients, herbs and garlic, spread over cheese evenly. Add additional ingredients such as sausage, broccoli, pepperoni, bell pepper, onion, bacon, mushroom but not too many or you'll have pizza soup! Layer the remaining Mozzarella on top, coat with olive oil (to prevent burning) and sprinkle with Parmesan cheese. Bake pizza in 425 degree oven 35 to 40 minutes.