Make the Dough:
In a small bowl, dissolve sugar and yeast in warm water. Let stand 5-10 minutes until frothy.
In a large bowl, combine flour, cornmeal, and salt. Make a well in the center and add yeast mixture, melted butter, and olive oil.
Stir until dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1-1.5 hours, or until doubled in size.
Make the Sauce:
Heat olive oil in a medium saucepan. Add onion and cook for 4-5 minutes until softened.
Add garlic and cook for 1-2 minutes until fragrant.
Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper.
Simmer for 20-25 minutes, stirring occasionally, until thickened.
Prepare the Filling:
Cook sausage in a skillet until browned and crumbled. Drain excess fat.
If using, sauté bell pepper and onion in the same skillet until softened. Set aside.
Assemble the Pizza:
Preheat oven to 425°F (220°C). Grease a 9-inch or 10-inch deep-dish pizza pan.
Punch down dough and roll into a 12-inch circle.
Press dough into the pan, forming a thick crust.
Layer half of the mozzarella, then provolone, and finally Parmesan cheese.
Top with sausage, bell pepper, and onion (if using).
Pour tomato sauce over the filling.
Bake the Pizza:
Bake for 30-40 minutes, or until crust is golden brown and cheese is bubbly and melted.
If crust browns too quickly, cover edges with foil.
Cool and Serve:
Let the pizza cool for 5-10 minutes before slicing and serving.
Enjoy!
