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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
(Alternatively, dough may be made in a food processor.
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6
Proof yeast as described above.
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7
In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
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8
Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil.
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9
Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
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10
While 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 to taste.
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11
Transfer sausage mixture to paper towels to drain and cool.
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12
Preheat oven to 500F.
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13
Punch down dough and knead 4 times.
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14
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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15
Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
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16
Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese.
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17
Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes.
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18
Reduce oven temperature to 400F.
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19
and bake 10 minutes more, or until crust is golden.
