For the Crust:

• 3 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/4 teaspoons fine sea salt
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm water
• 4 tablespoons unsalted butter, softened
• 4 tablespoons unsalted butter, melted
• About 3 tablespoons olive oil

For the Sauce:

• 28 oz crushed tomatoes
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sugar

For the Filling:

• 16 oz mozzarella cheese, sliced or shredded (Galbani, Polly-O, or Belgioioso)
• 4 oz cheddar cheese, shredded (Cabot, Tillamook, or Cracker Barrel)
• 2 oz Parmesan cheese, freshly grated
• 1 lb Italian sausage, cooked