Lighter Deep Dish Pizza

Method

1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes.
2. Stir in olive oil.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
4. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top.
6. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
7. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface.
8. Place dough in a 13 x 9–inch baking dish coated with cooking spray;
   press dough up sides of dish.
9. Spread 1 1/2 cups cheese evenly over dough.
10. Arrange chopped sausage evenly over cheese.
11. Preheat oven to 400°.
12. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
13. Heat a large non-stick pan over medium heat. Coat pan with cooking spray.
14. Add mushrooms to pan; cook 5 minutes, stirring occasionally.
15. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally.
16. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage.
17. Sprinkle evenly with remaining 1/2 cup cheese.
18. Bake at 400° for 25 minutes or until crust browns and cheese bubbles.
19. Cool 5 minutes before cutting.