Bloom the yeast. In a large bowl, stir together yeast, sugar, and warm water. Let sit for 5 to 10 minutes, until foamy. If nothing happens, your water may be too hot, too cool, or the yeast is old. Start over and save yourself heartbreak.
Make the dough. Add flour, cornmeal, salt, melted butter, and olive oil. Stir until a shaggy dough forms, then knead in the bowl or on a lightly floured counter for 5 to 7 minutes until smooth, elastic, and slightly tacky. (It should spring back when you poke it, not cling to your hands like it is trying to start a new life.) Add a tablespoon of flour at a time only if it is truly sticking everywhere.
Let it rise. Lightly oil the bowl, add the dough, cover, and let rise in a warm spot until doubled, about 45 to 60 minutes.
Make the warm-spiced sauce. While the dough rises, heat olive oil in a saucepan over medium heat. Add garlic and cook 30 seconds until fragrant. Stir in oregano, crushed fennel, smoked paprika, cinnamon (if using), and red pepper flakes. Cook 30 seconds more. Add crushed tomatoes, tomato paste, salt, and sugar or honey (if using). Simmer, stirring occasionally, for 15 to 20 minutes until slightly thickened. Taste and adjust salt.
Sauce note: This makes more than you need for one pizza. You want a thick blanket, not a swimming pool.
Preheat and prep the pan. Heat oven to 400°F. Generously oil a 12-inch cast iron skillet, including the sides. This is how you get those crisp, golden edges.
Using a 9x13 pan? Oil it well, press the dough evenly across the bottom, and only go 3/4 to 1 inch up the sides. Start checking doneness around 25 to 30 minutes, since it bakes a little differently than a skillet.
Press in the dough. Punch down the dough, then press it into the skillet, working it up the sides about 1 1/2 inches. If it keeps springing back, let it rest 10 minutes, then continue.
Layer like you mean it. Sprinkle about two-thirds of the mozzarella directly onto the dough. Add cooked sausage (or pepperoni). If using onion, make it paper-thin and give it a quick sauté (even 3 to 5 minutes) so it does not weep into the crust. Let it cool slightly before layering so it does not start melting the cheese on contact. Add the remaining mozzarella.
Spoon 1 1/2 to 2 cups of sauce over the top and spread to the edges. Save the rest for dipping or tomorrow's pasta problem. Finish with Parmesan.
Bake. Bake for 35 to 40 minutes, until the crust is deep golden and the center is bubbling. If the top is browning faster than the center is setting, loosely tent with foil for the last 15 to 20 minutes. If you have an instant-read thermometer, consider 195°F to 205°F in the center a helpful guideline, not a law of physics.
Rest, then slice. Let the pizza rest in the skillet for 10 to 15 minutes. This helps it set so slices do not slump. Top with basil, slice, and serve.
