For The Pizza CrustIn a large stand mixer fitted with a dough hook attachment combine the flour, cornmeal, salt, sugar, and yeast. Allow the dry ingredients to mix together while you combine the wet ingredients.

In a large jug whisk together the warm water and olive oil.

At low speed, in a slow steady stream pour the warm water mixture into the dry ingredients. Allow the dough hook to combine all the ingredients. Once all of the wet ingredients have absorbed and a dough begins to form turn the mixer speed up to medium and allow the dough to knead for 6-8 minutes. This will develop the gluten in the dough which is what allows it to stretch over the deep dish pan.

Once the dough is kneaded transfer it into a lightly greased large bowl.

Cover the bowl tightly with cling wrap and set it aside to rise for 1-2 hours or until doubled in size.

While the dough is rising prepare the filling by sauteing the peppers and mushrooms and measuring out the cheese, pepperoni, and olives, set aside.

Once the dough had risen it should look large and aerated. Before rolling it out punch it down to release some of its air.

Lightly flour a large work surface then gently remove the dough from the bowl. Using a rolling pin roll the dough into a large 16-inch circle about 1/8 of an inch thick.

Generously grease your pan with olive oil.

Assembling The Deep Dish PizzaPreheat your oven to 425oF (210oC). To transfer the pizza dough onto the deep dish pizza pan gently roll the dough around your rolling pin. Unroll the dough across the pan and using your fingertips press the dough into the pan allowing it to line the walls of the pan. It's great if there is some dough hanging over the side as this will ensure you can fill the entire pizza with plenty of crust.

Next layer up the fillings starting with the cheese, then peppers, mushrooms, pepperoni, and olives.

Top all of the fillings with sauce and some additional pepperoni and olives if you like.

At this point using scissors, trim off any extra crust that may be hanging over the sides of the pan, and crush with olive oil. this will create a really professional-looking crust.

Bake for 45 minutes. If you need longer bake for 5-10 minutes more.

Once baked remove from the oven and allow to cool slightly before slicing.

Cover and store in the refrigerator for up to 3 days.