In a small bowl, combine Active Dry Yeast (1 package), Granulated Sugar (2 tablespoon) and Water (1 cup) together and let sit for one minute.
In a large mixing bowl, combine King Arthur® Unbleached All-Purpose Flour (3 cup), Cornmeal (1/4 cup) and Salt (1 1/2 teaspoon). Add the yeast mixture and Vegetable Shortening (1/4 cup) into the dry ingredients and stir until dough forms.
Bring the dough to a floured surface and knead until it forms a smooth ball, you will notice it is slightly flaky – this is what you want!
Move the dough to large bowl and cover. Let the dough proof at room temp for about an hour and then punch it down. Drizzle with olive oil and refrigerate overnight.
The next day, preheat your oven to 450 degrees F (230 degrees C) and prepare your sauce.
Mince the Garlic (2 clove).
Chop Fresh Basil (2 tablespoon) if using.
Add Canned Crushed Tomatoes (28 ounce), Dried Oregano (2 teaspoon), Granulated Sugar (1 teaspoon), Minced Garlic, Kosher Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Chopped Fresh Basil to a saucepan and stir to incorporate. Slowly simmer for at least 30 minutes (ideally an hour) over low heat.
Thinly slice the Fresh Mozzarella Cheese Ball (0.75 pound).
When you’re ready to assemble the pizza, oil the dough all over and lightly oil the pan as well. This will help the crust crisp up. Push the dough into the pan, trying to spread out as evenly as possible.
Top the dough with the sliced mozzerella, making sure you cut enough to cover the full surface of the dough. Pour your sauce over the cheese and use your hands or a spoon to spread it out evenly, coating the cheese. Top with Parmesan Cheese (1/4 cup) and Garlic Powder (1 tablespoon).
Bake at 450 degrees F (230 degrees C) for 25 minutes, or until the crust just starts to brown.
Allow the pizza to cool slightly, then use two long spatulas to remove the pie from the pan and place on a cutting board. Slice, serve and enjoy!