In a large mixing bowl, combine warm water with active dry yeast and sugar. Stir gently and let sit for 5 minutes until frothy.

Add flour, cornmeal, salt, melted butter, and olive oil to the yeast mixture. Mix until a shaggy dough forms and knead for 6-8 minutes.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm place for 60-90 minutes until doubled in size.

In a saucepan, heat olive oil and sauté minced garlic until fragrant. Add crushed tomatoes, tomato paste, sugar, oregano, basil, and red pepper flakes. Simmer for 15 minutes.

Preheat oven to 425°F (220°C). Grease a deep dish pan with olive oil.

Roll the risen dough into a 14-inch circle and press into the greased pan.

Layer pizza starting with mozzarella, followed by cooked sausage or preferred toppings, then spoon the sauce on top and sprinkle with Parmesan.

Bake the pizza for 25-35 minutes until the crust is golden brown and filling is bubbling. Optionally tent with foil halfway through.

Let the pizza cool for 10-15 minutes before slicing.