Changed up the recipe a bit
18 ounces all purpose flour
11 ounces water
3.5 ounces yellow cornmeal
3.5 ounces corn oil
0.25 ounce active dry yeast
0.38 ounce sugar
0.25 ounce salt
In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt. Mix on low speed for a couple of minutes until dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes. The dough should be somewhat wet and smooth, but not sticky. Form the dough into a ball and place in a bowl. Loosely cover with plastic wrap and then a dish towel and put the refrigerator for an overnight rise. Take the dough out about one hour prior to making the pizza. Set the bottom over rack to the lowest position in the oven and preheat the oven to 450°F for at least 30 minutes prior to baking.
Coat the bottom of a well seasoned 15" deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, pull the dough up the side of the pan. If the dough resists holding shape, cover with a towel and let rest for 15 to 20 minutes.
Using either all sliced mozzarella or a mix of sliced mozzarella and provolone, cover the bottom of the dough with cheese, add desired toppings, and then top with 6-in-1 brand crushed tomatoes. Use your hands if necessary to spread out the tomatoes. Finish topping with basil and grated parmesan cheese.
Place in the center on the bottom rack of the oven and cook for 20–25 minutes, turning once half way through.
Remove from the oven and let cool for about 3 minutes. Remove from pan, slice and serve.
