• Make the dough. In a large bowl, combine the flour, yellow cornmeal, instant yeast, sugar, and salt. Gradually add the warm water and melted butter to the dry ingredients. Mix with a wooden spoon until the dough begins to come together.
• Knead the dough. Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes or until smooth and elastic.
• Let it rise. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
• Make the sauce. Meanwhile, combine the crushed tomatoes, minced garlic, Italian seasoning, sea salt, and black pepper in a medium saucepan.
• Cook. Simmer the sauce over medium heat for about 15-20 minutes, stirring occasionally, until slightly thickened. Remove the sauce from the heat and set aside.

Assemble the Pizza:

• Prep. Preheat the oven to 425°F. Grease a deep-dish pizza pan (12-inch) or a cast-iron skillet with olive oil.
• Prepare the pizza crust. Punch down the risen dough and roll it out with a rolling pin. Then, press it into the prepared pan, covering the bottom and coming up the sides evenly.
• Layer the toppings. Spread a layer of shredded mozzarella and edam cheese evenly over the dough. Pour the tomato sauce over the cheese, spreading it out evenly.
• Add parmesan cheese and pepperoni slices. Sprinkle the grated parmesan cheese on top of the sauce. Arrange the sliced pepperoni over the parmesan cheese.
• Bake. Place the assembled pizza in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for 5 to 8 minutes before slicing and serving.
• Serve. Garnish with fresh basil. Enjoy!