Chicago Style Stuffed Pizza

Ingredients

2 teaspoons white sugar

1 cup warm water
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
1/2 cup warm water
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 tablespoons olive oil
1/4 pound spicy Italian sausage - browned, rinsed, drained and crumbled
9 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/3 cup pepperoni
1/8 cup chopped green bell pepper
1 teaspoon dried oregano
1 Jar of pizza sauce

Direction

1. To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together the 2 small bowls and let rest in bowl for about 20 minutes, until foamy.
2. Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar-yeast water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume (approximately an hour).
3. Preheat oven to 450 degrees F
4. Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add at the bottom add your meat, next layer is cheese, final (top) layer is the pizza sauce, to the bottom crust.
5. Bake on lower rack at 450 degrees F for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.