3In a large mixing bowl, combine 3 1/2 cups of flour, salt and cornmeal.
4Make a well in the center of the flour.
5Add the yeast mixture, the vegetable oil, and the 1/2 cup of water.
6Stir and mix thoroughly until the dough cleans the sides of the bowl and a rough mass is formed.
7Turn the dough out of the bowl onto a well-floured work surface.
8Knead and pound the dough (dust with flour if dough sticks to hands) for 5-6 minutes, until it is smooth and soft.
9Dust the dough and a large mixing bowl lightly with flour.
10Place the dough in the bowl and cover the bowl with plastic wrap and a kitchen towel.
11Let rise in a warm place until doubled in bulk, about 1 1/2 hours.
12After the dough has doubled, turn it out of the bowl and knead for about 2 minutes.
13Oil the bottom and sides round deep dish pizza pan.
14Spread the dough in the pan with your fingers and palm. (It will spread more easily if you let it sit in the pan for about 10 minutes.)
15Work the dough until it covers the bottom of the pan.
16Pull the edges of the dough up to form a lip or a pronounced border around the pan.
17Preheat the oven to 475.
18Prick the dough bottom with a fork at 1/2-inch intervals.
19Let rise for 30 minutes.
20Parbake for exactly 4 minutes brush the crust with olive oil or butter.
21TOPPING: In a bowl, combine the tomatoes, basil, oregano and salt.
22ASSEMBLY: Lay the slices of mozzarella cheese evenly over the crust.
23Spoon the tomatoes over the cheese.
24Sprinkly the grated parmesan cheese over the tomatoes and add italian sausage.
25Drizzle about 1 tablespoon olive oil on top.
26Bake the pizza in a preheated 500 degree oven on the bottom oven rack for 5 minutes; move the pizza to an oven rack 2 levels above the lower rack and bake an additional 15 minutes, until crust is lightly browned and sausage is cooked through.