Deep Dish Pizza (Meaty Version)

See also Veggie Deep-Dish Pizza. I often make one of each.
Ingredients
Crust

• 1 C water
• 1/4 C olive or vegetable oil
• 1 1/2 Tbsp sugar
• 2 1/4 tsp salt
• 3 1/2 tsp active dry yeast
• 1/2 C lukewarm water
• 3/4 C cornmeal
• 2 C all-purpose flour
• 1 1/2 C whole wheat flour

Sauce

• 2 28-oz cans Italian style diced tomatoes, drained
• 1 large onion, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 1/2 tsp oregano
• 1 tsp fennel seed
• 1 tsp salt
• 1/2 tsp black pepper ground
• 4 Tbsp olive oil

Fillings

• 2 C mushrooms, sliced
• 1 lb mild Italian sausage, cooked & sliced
• 1/2 lb pepperoni, sliced or diced
• 4 C mozzarella cheese, shredded
• 1 C Parmesan cheese, shredded

Instructions
For crust:
In work bowl of a stand mixer fitted with dough hook, combine dry ingredients. With mixer running on medium-slow speed, drizzle oil in a slow stream and mix until combined. Add water in a slow stream, only as fast as flour can absorb, until dough forms and begins to clean the sides of the bowl. Increase speed and knead for several minutes until smooth and elastic. Dough may be quite soft, but if it is too sticky knead in a bit more all-purpose flour. If it is too stiff, and more water, a small splash at a time. Remove the dough hook and gather the dough into a ball. Allow to rest about 5 minutes. Meanwhile, preheat oven to 425° and prepare 2 12-inch round deep-dish pizza pans. If using stoneware bakers, no preparation is needed. If using metal pans, brush with oil. When dough has rested, divide in half and press evenly over bottoms and up sides of the pans. Prick all over with a fork. Bake in preheated 425° oven for 5 minutes
For sauce:
In large skillet, saute onion, peppers, herbs, and spices in olive oil until peppers and onion are tender. Stir in well-drained tomatoes & mushrooms. Cook lightly, then remove from heat.
To assemble:
For each pizza, arrange half the sliced sausage and half the pepperoni in the bottom of the pre-baked crust. Cover with a layer of half the mozzarella, then spread a layer of half the sauce. Top with half the Parmesan. Use the second half of the ingredients to assemble the second pizza. Bake the pizzas 20-30 minutes in at 425° oven, or until bubbly and golden-brown.