Combine the yeast and water in a large bowl. Allow to sit for 5 minutes or until the mixture bubbles.
Add the flour, salt, olive oil and cornmeal.
Mix well until a large ball forms.
Place onto a floured surface and knead for 5 minutes.
Place the ball into a bowl covered in cooking spray.
Cover with plastic wrap and allow to rise for an hour.
Punch the dough down and divide in half. Form the dough in two 10" cast iron skillets or make one pizza in a cast iron skillet now and save the other half of the dough for later.
Chunky Tomato Pizza Sauce
Heat the olive oil in a large skillet,.
Sauté the garlic for 1 minute in the oil.
Add the pureed tomatoes, chopped plum tomatoes, tomato paste and red wine to the garlic.
Add the basil, parsley, pepper, oregano and salt.
Mix together and bring to a simmer.
Cover and cook on low for 20-25 minutes.
Pepperoni Pizza
While the sauce is simmering and dough is rising place the pepperonis in a skillet on the stove over medium heat to cook off some of the grease.
After 5-7 minutes, remove the pepperonis and place in between 2 paper towels to soak up the grease.
Arrange the pepperonis on the crust in the cast iron skillet.
Add the red bell peppers.
Top with slices of mozzarella cheese.
Add the parmesan cheese, then cover with the chunky tomato pizza sauce.
Place in the oven at 425°F for 30 minutes or until the crust is golden brown and sauce is bubbling.
Notes
This recipe makes enough dough and sauce for two deep dish pizzas.