1 cup warm water
1 tsp active dry yeast
2 1/2 cups AP flour
4 tablespoons Corn Oil
Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix with a large wooden spoon. Add the oil and remaining flour. With the wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.
Place the dough on a lightly floured surface and knead for about 2 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.
Put the dough to a lightly oiled bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest for 3 to 4 hours. Dough can be refrigerated over night, but should be put out at least two hours prior to baking.
Oil a 13" deep dish pan with some olive oil (not extra virgin). Place dough in pan and pat out until it covers the bottom. Then using your fingers, pull the dough up the side of the pan.
Place sliced Mozzarella on top of the dough followed by the pizza toppings and then crushed tomatoes. Top with some parmesan cheese and dried oregano.
Bake on the bottom rack of an oven heated to 450 degrees for about 25 minutes or the crust is golden brown.