Combine flours and salt in a mixer using a paddle.
When yeast solution begins to foam, pour into flour along with oil. Use a dough hook to mix until all ingredients come together. Knead with dough hook for 5 minutes. Place dough in a plastic bag and then into your refrigerator for two days.
Make the sauce by pureeing the crushed tomatoes in a blender until smooth, then combine all ingredients in a small saucepan over medium heat. When mixture begins to bubble, reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove from heat and cool, then chill in a covered container until you make your pizza.
When you are ready to make pizza, preheat a convection oven to 450° (or conventional oven to 475°).
Divide the dough in half. Form half of the dough into a dough ball on a lightly floured surface. Sprinkle cornmeal on a clean flat surface and begin to stretch out the dough, using your hands until you have stretched it enough to fit on a 14-inch pizza screen. Lay the dough onto the screen, and stretch it to form a perfect circle to the edge of the screen.
Spoon a thin layer of sauce over the pizza dough leaving about a 1-inch margin at the edge.
Sprinkle about 4 cups of the shredded cheese blend over the sauce. Don't worry if some falls onto the edge of the dough.
Sprinkle about 2 cups of sliced italian sausage on the cheese. Don't worry if some falls on the edge of the dough.
Bake pizza for a little-bit over 10 minutes or until cheese and crust begins to brown.
While the pizza bakes, make the garlic oil spread by melting margarine in microwave oven or in a small saucepan over low heat. Use a mortar and pestle (or your fingers and a small bowl) to crush the dried parsley into smaller bits. Remove melted margarine from the heat and add Parmesan cheese, parsley, garlic and salt.
When pizza is done, remove it from the oven and brush crust with garlic oil spread. Use a pizza wheel or sharp knife to cut pizza into 8 slices. Repeat process for second large pizza.