Ingredients

Dough

1 1/4 cups warm water (105° to 110°F)
2 teaspoons granulated sugar
1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
3 1/2 cups (about 14.88 ounces) all-purpose flour, plus more for work surface and dough
1/3 cup (about 2 ounces) fine yellow cornmeal (such as Quaker)
3 tablespoons canola oil or vegetable oil, plus more for bowl
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
6 tablespoons (3 ounces) melted unsalted butter, divided, plus more for skillet

Sauce

Additional ingredients

Directions

Stir together warm water, sugar, and yeast in a small bowl; set aside until foamy, 5 to 10 minutes. Meanwhile, stir together flour, cornmeal, oil, salt, cream of tartar, and 4 tablespoons of the butter in bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture to flour mixture, and beat on low speed until mixture forms a single mass and releases from edges of bowl, about 1 minute. Continue to beat on medium-low speed until dough is elastic, 6 to 8 minutes. (Dough will be sticky.) Coat a large bowl with oil or cooking spray, and place dough in bowl; turn to coat in oil. Cover with plastic wrap; refrigerate for at least 8 hours or up to 24 hours.
Remove Dough from refrigerator, and let come to room temperature, about 1 hour. Place a pizza stone on bottom rack of oven, and preheat oven to 500°F for at least 30 minutes. Brush 1 tablespoon of the butter on bottom and sides of a 12-inch cast-iron skillet.
Punch Dough down, and transfer to a generously floured work surface. Sprinkle Dough with additional flour, and roll into a 14-inch round. Carefully transfer Dough to buttered skillet, gently pressing Dough into bottom and up sides of skillet. Trim any overhanging Dough, and discard. Set aside, and let Dough rest.

Place tomatoes in a large deep bowl, and squeeze using your hands to break up tomatoes into chunks until a thick sauce starts to form. Place a fine mesh strainer over a large bowl, and add tomatoes, stirring using a spoon to help juices pass through strainer; reserve strained juices for another use, or discard.
Place crushed tomatoes back into bowl, and add oregano, basil, and salt; stir until combined. You should have about 1 cup sauce. Set aside.
Alternate and overlap mozzarella and provolone cheese slices over Dough in skillet. Evenly dollop small mounds of sausage (about 2 teaspoons each) over cheese. Spoon Sauce evenly over sausage. Sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over top of filling. Brush remaining 1 tablespoon butter over edges of Dough. Reduce oven temperature to 450°F. Carefully place skillet on pizza stone; bake at 450°F until crust is a deep golden brown color around edges and filling is bubbling in spots, 30 to 35 minutes. Remove from oven, and sprinkle evenly with remaining 2 tablespoons Parmigiano-Reggiano. Place skillet on a wire rack, and let cool for at least 10 minutes. Slice and serve pizza from skillet, or carefully remove pizza from skillet, sliding out onto wire rack using a spatula.