Instructions: The Filling:
Place the 4 tbsp. olive oil in a large pot and gently saute the onion and garlic for about 5 minutes then add the seasonings except for the sugar and continue to saute until the herbs and seeds are nicely cooked, about 3-4 minutes. When these are sauteed, pour in the cans of tomato products and add the sugar. Cook this uncovered allowing it to boil down until it becomes a good thick pizza sauce, not at all runny, it will take 1-2 hours. Be sure you taste it for saltiness, you want it to be slightly salty, a little sweet, good Italian seasoning flavor and I like it to have just a little bite so I add red pepper flakes or cayenne but I dont tell people.

You can get that same sensation if you use HOT pepperoni or hot Italian sausage.

Crust:
Set up your Kitchen Aid with the bowl in place and the dough hook handy. Heat the water to 100 degrees in a Pyrex measuring cup. Pour the yeast with a pinch of sugar and flour into the bottom of the Kitchen Aid bowl. When the water is at the correct temperature pour it into the bowl and cover with a towel. While the yeast is proofing, in another bowl mix the cornmeal, flour, salt and sugar then blend with a whisk. When you see bubbles form in the yeast mixture you then pour in the oil. Next pour the dry ingredients into the liquids and mix with the dough hook. Knead it for 4 minutes. You may have to add flour to get the correct consistency. Remove it from the bowl and knead it to a ball then flatten it out with your hand to a disk and cover with plastic wrap warm it in the micro and let it rest for 15 minutes. When the 15 minutes is up unwrap it and place it in the bottom of the oiled pizza pan and using your fingers work it to the edges and up the edge.

Assembly:
Sprinkle the sausage over the crust. Place pepperoni over the sausage. Place the mozzarella over that. Spread the tomato mixture over that. Hold off on the Parmesan until you have baked the pizza for 30 minutes. DO NOT VARY THE ORDER OF

THE ASSEMBLY DIRECTIONS:
Baking:
Preheat the oven to 450 degrees. Place the pizza into the hot oven for 35 minutes. Open oven and sprinkle the Parmesan cheese on top and bake for an additional 10-15 minutes. The pizza should be bubbling and the edges of the crust brown to quite toasted. If you think the edge of the crust is burning cover it with foil. The Parmesan will brown and if it is not browned I turn on the broiler for 5 minutes and brown the top cheese, not really necessary. Remove the pizza from the oven and allow it to rest uncovered for 15 minutes before cutting. I also like to remove it from the pizza pan with a huge fish fillet spatula and place the pizza on the large perforated metal pizza pan without any sides and rest it on a rack or in the oven with the door open for about 15 to 30 minutes. Cut into generous wedges. Eat with a knife and fork.

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