In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together flour, cornmeal, and salt.
Pour the yeast mixture and melted butter into the dry ingredients. Mix until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough rises, prepare the sauce: In a medium saucepan over medium heat, combine crushed tomatoes, sugar, oregano, basil, salt, and black pepper. Simmer gently for 20-25 minutes, stirring occasionally. Remove from heat and set aside.
Preheat oven to 425°F (220°C).
In a large skillet over medium heat, add 1 tablespoon olive oil. Add ground beef, oregano, basil, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Cook, breaking up the meat, until browned and cooked through, about 7-8 minutes. Drain excess fat and set aside.
Grease a 12-inch cast iron skillet with the remaining 1 tablespoon olive oil.
Punch down the risen dough and press it evenly into the bottom and up the sides of the cast iron skillet, creating a thick crust.
Layer half of the shredded mozzarella cheese evenly over the dough.
Spread the cooked ground beef evenly over the cheese layer.
Add the remaining mozzarella cheese on top of the beef layer.
Pour the prepared tomato sauce evenly over the cheese layer.
Sprinkle grated Parmesan cheese over the sauce.
Bake the pizza in the preheated oven for 35-40 minutes, or until the crust is golden brown and the sauce is bubbly.
Remove from oven and let the pizza rest for 10 minutes before slicing and serving.