In the bowl of a stand mixer with the paddle attachment, dissolve the yeast with water and sugar.

Add the corn oil and blend.

Add the flour and salt and mix thoroughly for 4 minutes at medium speed, until the dough is smooth.

Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil.

Cover the bowl with plastic wrap or a kitchen towel and let dough rise at room temperature for 2 hours.

Once the dough has doubled in size, start the sauce. In a mixing bowl, combine the canned ground tomatoes, oregano, basil and Romano cheese and mix together. You can alternatively use your favorite jarred sauce.

Set aside.

Preheat oven to 475°.

Coat the sides and base of a 12" x 1½" deep dish pizza pan or cake pan with olive oil or olive oil spray.

Spread and push the dough ball across the bottom of the pan and up the sides.

Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.

Spread the tomato mixture evenly over the cheese.

Bake 25-30 minutes until crust is golden brown.

Remove from pan with two spatulas, slice and serve!

Optional: sprinkle some grated Romano cheese or Parmesan cheese on top.

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