| 1 | Drain and coarsely crush the tomatoes. |
| 2 | Remove sausage from casing and crumble. |
| 3 | Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. |
| 4 | Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. |
| 5 | Mix well with a spoon. |
| 6 | Continue stirring in the rest of the flour ?cup at a time, until the dough comes away from the sides of the bowl. |
| 7 | Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky. |
| 8 | Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. |
| 9 | Punch it down and kneed it briefly. |
| 10 | Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. |
| 11 | Let the dough rise 15-20 minutes before filling. |
| 12 | Preheat the oven to 500 degrees. |
| 13 | While the dough is rising, prepare the filling. |
| 14 | Cook the crumbled sausage until it is no longer pink, and drain it of it"s excess fat. |
| 15 | Drain and chop the tomatoes. |
| 16 | When the dough has finished its second rising, lay the cheese over the dough shell. |
| 17 | Then distribute the sausage and garlic over the cheese. |
| 18 | Top with the tomatoes. |
| 19 | Sprinkle on the seasonings and parmesan cheese. |
| 20 | Bake for 15 minutes at 500 degrees. |
| 21 | Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. |
| 22 | Lift up a section of the crust from time to time with a spatula to check on its color. |
| 23 | The crust will be golden brown when done. |
| 24 | Serve immediately. |
