To begin, preheat your oven to 95°C just for proofing. In a large bowl, combine 250ml warm water (not hot), 2¼ tsp active dry yeast, and 1 tsp sugar. Stir gently and let sit for 5 to 10 minutes until foamy. Add 325g all-purpose flour, 65g yellow cornmeal, and 1 tsp salt. Drizzle in 60ml melted butter and mix with a wooden spoon until it forms a shaggy dough. Knead for 5 to 7 minutes until smooth. Cover and place in the warm oven (turned off) for 1 hour to rise.

Once risen, punch down the dough and knead in 2 tbsp room temperature butter. This step gives the crust its signature flaky, rich texture. Shape into a ball, cover again, and let it rise for another 30 minutes at room temperature.

In a saucepan, heat 1 tbsp olive oil over medium. Add 2 finely chopped garlic cloves and sauté until fragrant, about 30 seconds. Pour in 800g canned crushed tomatoes and add 1 tsp dried oregano, ½ tsp dried basil, ½ tsp sugar, and a pinch of chilli flakes. Simmer uncovered for 20 minutes until thickened. Season with salt to taste. Set aside.

Preheat your oven to 220°C. Place a 23cm deep dish pizza pan or cast iron skillet in the oven to heat slightly. This helps the crust crisp on the bottom when baked.

Roll out the dough into a 35cm round. Gently press it into the greased, warm pan, pushing it up the sides to form a tall edge. Trim any excess overhang. Use a fork to prick the base to prevent air bubbles.

Cover the bottom of the crust with 350g sliced low moisture mozzarella. Arrange the slices evenly across the dough, overlapping slightly. This reverse layering technique keeps the crust from becoming soggy.

Pinch and scatter 250g raw Italian sausage (mild or spicy) over the cheese. Use your fingers to flatten and spread the sausage across, keeping it even. Avoid precooking the sausage so the juices infuse the pizza during baking.

Carefully spoon the prepared tomato sauce over the sausage layer. Spread it evenly using the back of a spoon. Avoid pressing too hard so the layers remain distinct.

Sprinkle 2 tbsp grated Parmesan over the top. Bake the pizza for 30 to 35 minutes on the lower rack until the crust is golden, the cheese is bubbling at the edges, and the top is slightly caramelised. If the crust browns too quickly, cover the edge with foil.

Let the pizza rest in the pan for 10 minutes before slicing to allow the layers to settle. Use a metal spatula to lift out slices cleanly. Serve with extra Parmesan or crushed red pepper if desired. A crisp salad or cold root beer pairs nicely for balance.