Make the Dough: In the bowl of a stand mixer, combine bread flour, cornmeal, salt, sugar, and instant yeast. Add the lukewarm water, melted butter, and 2 tbsp olive oil. Mix with the dough hook on low speed until a smooth, sticky ball forms, about 5 minutes. Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, 1 to 2 hours.

Prepare the Pan: While the dough rises, use your fingers to thickly and evenly spread the 4 tbsp of softened butter over the bottom and up the sides of a 10-inch deep dish pan or 9-inch cake pan.

Press the Dough: Punch down the risen dough. Place it in the center of the prepared pan. Using your fingertips, press the dough out from the center, pushing it up the sides to form a tall, even lip. Cover the pan and let the dough rest for 20 minutes.

Make the Sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the hand-crushed tomatoes, dried oregano, red pepper flakes (if using), and 1 tsp kosher salt. Simmer for 10-15 minutes until slightly thickened. Remove from heat and stir in torn fresh basil. Set aside.

Par-Bake the Crust: Preheat oven to 425°F (220°C). Line the pressed dough with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Carefully remove the weights and parchment, then bake for another 3-5 minutes until the surface is dry and set.

Build the Pizza: Layer the sliced mozzarella directly onto the hot par-baked crust. Add your chosen toppings (e.g., cooked sausage) evenly over the cheese. Spoon the prepared chunky tomato sauce over the top, spreading it evenly. Sprinkle with grated Parmesan cheese.

Final Bake: Reduce oven temperature to 375°F (190°C). Bake the pizza for 30-40 minutes, until the crust is a deep golden brown and the sauce is bubbling vigorously.

Rest and Serve: Remove the pizza from the oven and let it rest in the pan for a full 10-15 minutes. This allows the layers to set and makes slicing easier. Use a sharp knife to slice and serve.