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1
In a large bowl, dissolve sugar in water.
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2
Sprinkle yeast over water and let stand until foamy, about 5 minutes.
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3
Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough.
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4
Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
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5
Put dough in a deep oiled bowl and turn to coat with oil.
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6
Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
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7
While the dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper.
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8
Transfer sausage mixture to a strainer over a bowl to drain and cool.
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9
Preheat oven to 500 degrees F.
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10
Punch down dough and knead 4 times.
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11
In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom.
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12
Let dough rise, covered loosely with plastic wrap, in a warm place for 15 minutes.
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13
Sprinkle dough with half of mozzarella and fontina and top with sausage mixture and remaining cheeses.
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14
Sprinkle the top with the Parmesan and bake the pizza in the lower third of an electric oven, or on floor of a gas oven for 15 minutes.
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15
Reduce oven temperature to 400 degrees F. and bake 10 minutes more, or until crust is golden.
