| 1 | From: larry haftl put warm water and yeast in large mixing bowl and let stand 5 minutes. |
| 2 | Then blend in oils, corn meal and first 2 cups of flour. |
| 3 | When well blended, mix in the remaining 3 cups of flour, form into a ball and then knead for 5 to 10 minutes on a well floured board. |
| 4 | This dough is a bit moist and the initial flour on the board is absorbed might tend to cling to the board. |
| 5 | Don"t worry, just knead as best as possible. |
| 6 | After kneading, place on lightly floured board or counter, cover with a large bowl and let dough rise about 2 hours. |
| 7 | The dough makes about 180 square inches of pizza so use an appropriate sized 2 inch deep pan (12 x 15 rectangular or 15 inch diameter round for example). |
| 8 | Very lightly oil the pan with vegetable oil. |
| 9 | After the dough has risen, punch down and then arrange in the pan (this takes a bit of doing as the oiled pan is a bit slippery). |
| 10 | Cover the bottom of the pan and form a thin (?inch thick) crust all the way up the sides of the pan. |
| 11 | Let the dough rise another 30 minutes. |
| 12 | While its rising, grate your cheese and brown your sausage (you can do both ahead of time if you want). |
| 13 | Lay a nice thick layer of cheese on the dough (critical as it keeps the juices from getting through to the crust and turning it into a soggy mess). |
| 14 | Then layer on your sauce, sausage, and finally the mushrooms. |
| 15 | Bake in a 375°F oven for 25 to 30 minutes (when edges of crust are a nice golden brown color). |
