In a small bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together flour, cornmeal, and salt.
Add the yeast mixture and 1/4 cup olive oil to the dry ingredients. Mix until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7 minutes. Remove from heat and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Add crushed tomatoes, oregano, basil, salt, and black pepper to the skillet. Simmer the sauce over low heat for 20 minutes, stirring occasionally. Remove from heat.
Preheat your oven to 425°F (220°C).
Grease a 12-inch deep dish pizza pan or cast-iron skillet with 2 tablespoons olive oil.
Punch down the risen dough and press it evenly into the bottom and up the sides of the prepared 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 tomato sauce over the sausage, spreading it evenly.
Sprinkle the remaining mozzarella cheese over the sauce.
Finish by sprinkling grated Parmesan cheese on top.
Bake the pizza in the preheated oven for 35 to 45 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 10 minutes before slicing and serving.