In a mixing bowl, combine warm water, active dry yeast, and granulated sugar. Let sit for 5 minutes until foamy.

Add all-purpose flour, yellow cornmeal, salt, melted butter, and olive oil. Knead for 6-8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a towel, and let rise for 60-90 minutes until nearly doubled in size.

Heat olive oil in a saucepan, sauté minced garlic until fragrant. Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, and salt. Simmer for 15 minutes.

Preheat oven to 425°F. Grease a 14-inch deep dish pizza pan with butter and olive oil.

Once risen, punch down the dough, roll it into a circle, and transfer into the greased pan, pressing up the sides.

Layer 2 cups of mozzarella at the bottom, add cooked toppings, spoon the sauce over, and top with Parmesan.

Bake for 25-35 minutes until crust is golden and cheese is bubbling.

Let rest for 10-15 minutes before slicing.