DOUGH:
2 cups warm water
5 teaspoons dry yeast
1 tablespoon sugar
1/3 cup olive oil
2 1/2 teaspoons salt
3 tablespoons corn meal or semolina
1 cup flour
4 cups bread flour -- (4 to 6)

SAUCE:
2 tablespoons oliveo oil
2 cloves garlic, minced
1 28 ounce ca Italian plum tomatoes
1 small onion, minced
1 small green bell pepper
1 1/2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
2 tablespoons red wine

FILLING:
3 packages fresh spinach, cooked, drained -- coarse chopped
3 cups shredded mozzarella cheese
1/2 cup Parmesan cheese, fresh grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil
1/4 teaspoon oregano
2 cloves minced garlic
2 tablespoons olive oil
2 cups fresh sliced mushrooms
1 1/2 cups cooked Italian sausage
OR 1 cup thin sliced pepperoni

DOUGH: In a large bowl, whisk together water, yeast and sugar. Let stand a couple of minutes to allow yeast to dissolve. Stir in salt, oil, semolina or corn meal and most of flour. Knead to make a soft dough, adding more flour as required. Cover and let rise in a greased bowl or refrigerate until next day.

SAUCE: Saute garlic in oil to soften. Add tomatoes, onion, green pepper, oregano, basil, fennel, salt, pepper, lemon juice and red wine. Simmer on low, til sauce thickens (20-30 minutes). Cool thoroughly. FILLING: In a large bowl, toss together spinach, cheese(s), salt, pepper, basil, oregano, garlic and oil. Reserve mushrooms, sausage and or pepperoni. Preheat oven to 450?F.

ASSEMBLY: Smear a 12-inch deep dish pizza pan with some olive oil and sprinkle on seasoned breadcrumbs. Gently deflate dough. Let it rest for a few minutes then press or roll out two-thirds of it to a 16 inch circle. Line pan, allowing for an overhang. Spoon in a touch of sauce, then all of filling. Top filling with mushrooms, sausage and/or pepperoni. Roll remaining dough out to a 12 inch circle. Place on top and crimp sides. Top with sauce, then mozzarella cheese and parmesan. Bake until sizzling and golden (30-40 minutes). Let cool for 10 minutes or so before cutting.