Deep Dish Pizza and Peach Pie

This is our FAVORITE pizza recipe by far. It's seriously yummy.
CRUST: 3 1/2 c. all purpose flour
1/4 c. cornmeal
1 pkg. (1/4 oz) quick-rise yeast
1/2 tsp. salt
1 1/2 tsp. sugar
1 c. water
1/3 c. olive oil
SAUCE: 6 c. shredded mozzarella cheese
1 can (28 oz) diced tomatoes; well drained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1/2 tsp. salt
1/4 tsp. each garlic powder, dried oregano, dried basil, and pepper.
In large mixing bowl, combine 1 1/2 c. flour, cornmeal, yeast, sugar, and salt. In a saucepan, heat water and oil to 120-130 degrees. Add to dry ingredients; beat just untilmoistened. Add remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 min. Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese. In a bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1 1/2 c. over each pizza. Layer each with your choice of sausage, pepperoni, mushrooms, olives, etc. Top with 1 cup mozzarella and 2 Tbsp. parmesan cheese. Cover and bake at 450 degrees for 35 min. Uncover; bake 5 min longer or until lightly browned.

EASY PEACH PIE:
1 lg. peach jello 1 1/2 c. boiling water ; mix together.
Slice fresh peaches into jello (I usually use about 5)
Add 1 1/2 - 2 c. vanilla ice cream.
Stir until ice cream is melted then pour into graham cracker pie shell and chill until set.