In a large mixing bowl, combine 3 cups of all-purpose flour, ¼ cup of cornmeal, 1 teaspoon of salt, 1 tablespoon of sugar, and 2 ¼ teaspoons of active dry yeast. Gradually stir in 1 ¼ cups of warm water and ¼ cup of melted unsalted butter. Mix until a dough starts to form, then transition to a floured surface for kneading.

Knead the dough for about 5 minutes until it becomes smooth and elastic. Shape the dough into a ball and place it in a greased bowl, then cover with a damp cloth. Allow to rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 425°F (220°C). Prepare your deep dish pizza pan by greasing it lightly with olive oil.

Once the dough has risen, gently punch it down. Transfer it to a floured surface and roll it out into a circle that is slightly larger than your pan. The dough should be about ½ inch thick. Carefully lift the dough and place it into the prepared pan.

Begin layering your pizza by evenly distributing 2 cups of sliced mozzarella cheese over the dough.

In a separate bowl, mix together 2 cups of crushed tomatoes with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of garlic powder, and a pinch of crushed red pepper flakes.

Spread the prepared tomato sauce generously over the cheese layer.

Sprinkle desired toppings over the sauce.

Sprinkle ½ cup of grated Parmesan cheese over the top.

Place your assembled pizza in the preheated oven and bake for 25-30 minutes.

Once baked to perfection, remove from the oven and let it cool for about 10 minutes.