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.