Make the dough: In a stand mixer bowl, combine flour, cornmeal, salt, and sugar. Dissolve yeast in warm water. With mixer on low, add yeast mixture, melted butter, and olive oil. Mix to combine, then knead on medium for 5-7 mins until smooth.

First rise: Form dough into a ball, place in an oiled bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1-1.5 hours, until doubled.

Make the sauce: Heat olive oil in a saucepan. Cook garlic for 30 secs. Add crushed tomatoes, herbs, red pepper, salt, and pepper. Simmer for 20-25 mins. Remove from heat, stir in 1 tbsp butter. Let cool.

Prepare fillings: Brown sausage in a skillet, breaking into chunks. Drain. Shred mozzarella cheese. Grate Parmesan.

Prep pan: Generously grease a 10 or 12-inch deep cast-iron skillet with softened butter.

Shape crust: Punch down dough. Roll into a 15-16 inch circle. Transfer to prepared pan, pressing dough into bottom and up sides (1.5-2 inches high). Trim overhang. Cover, rest 15 mins.

Layer pizza: Preheat oven to 425°F (220°C). Layer in order: Sprinkle ¼ cup Parmesan on crust. Add all shredded mozzarella. Add cooked sausage and other toppings. Spoon cooled sauce over top, spreading to edges. Top with remaining Parmesan.

Bake: Place skillet on a baking sheet. Bake for 25-30 mins until crust is golden brown and sauce is bubbling.

Cool and serve: Let pizza rest in pan for 15-20 minutes before slicing. Run a knife around edges, slice, and serve.