Preparation Steps

• Make the dough: In a small bowl combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
• In a large bowl whisk together flour, 0.25 cup cornmeal, and salt. Add yeast mixture and 2 tablespoons olive oil and mix until a shaggy dough forms.
• Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
• Prepare the sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add crushed tomatoes, tomato paste, oregano, basil, and a pinch of salt. Simmer 15–20 minutes to thicken, then set aside.
• Cook the sausage in a skillet over medium heat, breaking it up until browned and cooked through. Drain excess fat and set aside.
• Preheat oven to 425°F (220°C). Generously butter a 12-inch deep-dish or springform pan and dust with 2 tablespoons cornmeal.
• Press the risen dough into the prepared pan, pushing it up the sides to create a deep crust. Trim excess dough.
• Layering: Sprinkle half the shredded mozzarella over the dough, then add the cooked sausage evenly. Top with remaining mozzarella and grated Parmesan.
• Spoon the tomato sauce over the cheese in an even layer. Cover any exposed edges of dough with foil if they brown too quickly.
• Bake in preheated oven for 35–45 minutes, until crust is golden brown and filling is bubbly. If needed, bake 5–10 minutes longer for a deeply browned crust.
• Remove from oven and let the pizza rest for 10–15 minutes before slicing and serving to allow the filling to set.