In a large mixing bowl, combine the warm water, yeast, and 1 tsp granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

In a separate bowl, whisk together the all-purpose flour, cornmeal, and 1 tsp salt.

Add the olive oil and melted butter to the yeast mixture. Gradually add the flour mixture, mixing with a wooden spoon or by hand until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes on medium-low speed.

Lightly grease the large mixing bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

While the dough rises, prepare the sauce. In a saucepan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Stir in the crushed tomatoes, diced tomatoes (undrained), dried oregano, dried basil, red pepper flakes (if using), 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp granulated sugar.

Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 20-30 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer it will taste.

In a large skillet, cook the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks, until no pink remains. Drain any excess fat and set aside.

Preheat your oven to 425°F (220°C).

Lightly grease the entire inside of a 9-inch deep dish pizza pan with butter or olive oil.

Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a large circle, approximately 14-15 inches in diameter, ensuring it's thin enough to line the bottom and extend up the sides of your deep dish pan with a slight overhang.

Carefully transfer the rolled dough into the prepared pizza pan, pressing it firmly into the bottom and up the sides. Trim any excessive overhang if desired, leaving about 1/2 inch to create a small rim.

Arrange about two-thirds of the shredded mozzarella and provolone cheese mixture directly on the bottom of the dough-lined pan.

Evenly spread the cooked Italian sausage over the cheese layer.

Spoon the robust tomato sauce over the sausage, spreading it almost to the edges.

Top with the remaining one-third of the shredded mozzarella and provolone cheese, and sprinkle generously with grated Parmesan cheese.

Place the pizza pan on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. If the crust edges are browning too quickly, you can loosely cover them with foil.

Once baked, remove the pizza from the oven and let it rest in the pan for 10-15 minutes before attempting to slice and serve. This allows the cheese and sauce to set, making it easier to cut and preventing the filling from running out.