In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, and salt.
Add the olive oil and the yeast mixture to the dry ingredients. Stir with a wooden spoon until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a large bowl lightly coated with olive oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the sauce. Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
Add the chopped onion and cook for 5 minutes until softened.
Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the crushed tomatoes, then stir in dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper.
Simmer the sauce uncovered over low heat for 20-25 minutes, stirring occasionally. Remove from heat and set aside.
In a skillet over medium heat, cook the ground beef sausage until browned and cooked through, breaking it up with a spoon. Drain excess fat and set aside.
Preheat your oven to 425°F (220°C).
Lightly grease a 12-inch deep-dish pizza pan or a round cake pan with olive oil.
Punch down the risen dough and transfer it to the prepared pan. Press the dough evenly onto the bottom and up the sides of the pan to form a thick crust.
Layer half of the shredded mozzarella cheese evenly over the dough.
Spread the cooked sausage evenly over the cheese layer.
Pour the prepared tomato sauce over the sausage, spreading it evenly.
Sprinkle the remaining mozzarella cheese over the sauce.
Sprinkle grated Parmesan cheese on top.
Bake the pizza in the preheated oven for 35-40 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for 5-10 minutes before slicing.
Garnish with fresh basil leaves if desired and serve warm.