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Deep-Dish Pizza

DIRECTIONS

DEEP-DISH-PIZZA CRUST
In the bowl of your electric mixer dissolve the yeast in the water. Add the oils, cornmeal, and 3 cups of the flour. Beat for 10 minutes with the mixer. Add the dough hook and mix in the additional 2-1/2 cups flour. Knead for several minutes with the machine. It is hard to do this by hand since the dough is very rich and moist.
Pour out the dough on a plastic countertop and cover with a very large metal bowl. Allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza!
Oil round cake pans. Put a bit of dough in each and push it out to the edges, using your fingers. (I oil mine with olive oil.) Put in enough dough so that you can run the crust right up the side of the pan. Make it about 1/8 inch thick throughout the pan.
THE FILLING FOR A 9- OR 10-INCH PAN
Place the cheese in tilelike layers on the bottom of the pie. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Drizzle the olive oil over the top of the pie and you are ready to bake.
BAKING THE PIE
Bake the pie in a 475°F oven until the top is golden and gooey and the crust a light golden brown. This should take about 35 or 40 minutes.