Instructions:
1. Make the Dough:
In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for 5-10 minutes, or until the yeast becomes frothy.
In a large bowl, combine the flour, cornmeal, and salt. Make a well in the center and add the yeast mixture, melted butter, and olive oil.
Stir until the dough begins to come together. Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic. Add more flour if the dough is too sticky.
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise for about 1-1.5 hours, or until doubled in size.
2. Make the Sauce:
In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook for 4-5 minutes until softened.
Add the garlic and cook for an additional 1-2 minutes, until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper to taste.
Simmer the sauce on low heat for about 20-25 minutes, stirring occasionally. The sauce should thicken and develop deep flavor.
3. Prepare the Filling:
In a skillet, cook the Italian sausage over medium heat until browned and crumbled, about 5-7 minutes. Drain any excess fat.
If using, sauté the diced bell pepper and onion in the same skillet until softened, about 4-5 minutes. Set aside.
4. Assemble the Pizza:
Preheat your oven to 425°F (220°C).
Grease a 9-inch or 10-inch deep dish pizza pan with olive oil. Once the dough has risen, punch it down and turn it out onto a floured surface.
Roll the dough into a circle large enough to fit the pan, about 12 inches in diameter. Carefully transfer the dough to the greased pan, pressing it into the bottom and up the sides to form a thick crust.
Layer the cheeses: Start by placing half of the shredded mozzarella on the bottom of the dough, followed by the provolone and Parmesan cheeses.
Add the cooked sausage, bell pepper, and onion (if using), spreading them evenly.
Pour the prepared tomato sauce over the top of the pizza, spreading it out to cover the filling.
5. Bake the Pizza:
Bake the pizza in the preheated oven for 30-40 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
If the crust starts to brown too quickly, you can cover the edges with aluminum foil to prevent burning.
6. Cool and Serve:
Let the pizza cool for 5-10 minutes before slicing and serving. This allows the cheese and sauce to set and makes it easier to cut.
Slice into wedges and enjoy!
Tips:
Dough Prep: If you have time, make the dough ahead of time and refrigerate it overnight. Just let it come to room temperature before rolling it out.
Cheese: For a creamier texture, you can use a combination of whole-milk mozzarella and part-skim mozzarella.
Meat Variations: You can also add pepperoni, mushrooms, or other favorite pizza toppings to the filling.
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