Chicago Pan Pizza

I adapted this recipe a few years ago for a 12" cast iron pan. It works OK, but could still use some improvement.

crust:
⅔ cup water
2½ cups flour
⅓ cup cornmeal
½ tsp. salt
2 tbl. olive oil
1½ tsp. yeast

Knead or use dough setting of bread machine. After 1st rising, roll out and shape into 12" cast iron pan that has been coated with olive oil and dusted with cornmeal. Top with mozzarella, cooked sausage and canned diced tomatoes. Bake at 450°F.