Ingredients

• 1/4 ounce active dry yeast
• 3/4 cup warm water (105-110 degrees F)
• 1 teaspoon sugar
• 1/4 cup corn oil
• 2 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon olive oil
• 1 1/2 cups tomatoes, ground
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 tablespoons romano cheese, grated

Instructions

1. Dissolve the yeast with warm water and sugar in a mixing bowl.

2. Add the corn oil and blend.

3. Add flour and salt and mix thoroughly until the dough is smooth and pliable. If using a stand mixer for 4 minutes at medium or by hand knead for 7 to 8 minutes.

4. Turn the dough out and knead by hand an additional 2 minutes.

5. Coat a bowl with olive oil, place the dough ball in the bowl turning once to cover it with oil. Cover with plastic wrap and a towel and let it rise for two hours.

6. Do not punch the dough down. Spead it across the bottom and up the sides of a 12 inch deep dish pizza or cake pan. (I cover the bottom of my pan with olive oil first - a lot of olive oil).

7. For the sauce: in a mixing bowl combine the tomatoes, oregano, basil and romano.

8. Line the dough with mozzarella and provolone completely covering the dough and then put your sauce and toppings.

9. Bake on the middle rack of a preheated 475 degree oven for 20 - 25 minutes - the crust should be golden brown. Allow the pizza to rest 3-4 minutes before cutting.