A delicious Chicago-style deep dish pizza reminiscent of Lou Malnati's, loaded with pepperoni and a rich tomato sauce.

In a mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.
In a large bowl, mix flour, cornmeal, salt, and olive oil. Add the yeast mixture and stir until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat oven to 425°F. Grease a 12-inch deep dish pizza pan.
Once the dough has risen, punch it down and roll it out into a circle that fits the pizza pan. Press the dough into the bottom and up the sides of the pan.
Layer the shredded mozzarella cheese on the bottom of the crust, followed by the pepperoni slices.
Per serving
In a bowl, mix the crushed tomatoes with oregano, basil, black pepper, and sugar. Pour the tomato mixture over the cheese and pepperoni.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Remove from the oven and let it cool for 10 minutes before slicing and serving.