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Preheat the oven to 475°F (245°C). For a convection oven, preheat to 425°F (220°C).
Stir the yeast into the warm water until it’s mostly dissolved and let it sit for 5 minutes to become foamy.
Combine the flour, dry milk, sugar, and salt in the bowl of a stand mixer. Mix with the whisk attachment on low for 4 minutes.
After the dry ingredients have mixed, add the yeast mixture and the vegetable oil and mix on medium speed for 10 minutes.
While the batter mixes, coat a half sheet pan with oil, then sprinkle it evenly with the cornmeal.
Once the batter is ready, spread it evenly into the prepared pan.
Bake for 10 minutes in a regular oven, or 7 minutes in a convection oven.
In a saucepan, stir together the seasonings with the tomato paste and water. Bring to a simmer, then continue to simmer for about 10 minutes.
Keep the oven temperature at 475°F (245°C) for a regular oven, or increase it to 450°F (230°C) for a convection oven.
Sprinkle 1 ½ cups (160 g) of the cheese evenly over the parbaked pizza crust.
Spread the sauce evenly over the cheese.
Sprinkle the remaining cheese over the pizza, all the way to the edges.
Bake for 10 to 15 minutes, or until it browns on top.
Slice the pizza into however many slices you want.