Bison Sausage Pizza with Tomato and Mozzarella Cheese

For dough

1/2 teaspoon sugar
1 cup warm water (110º - 115ºF.)
1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 1/4 to 2 1/2 cups unbleached flour
1/2 cup yellow cornmeal
3/4 teaspoon salt
2 tablespoons olive oil plus additional for oiling bowl

1 lb. Bison Sausage with Fennel and Garlic
14- to 16-ounce can peeled whole tomatoes, drained and chopped
1 teaspoon dried oregano, crumbled
2 cups grated whole-milk mozzarella cheese (about 1/2 pound)

Make dough:
In a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
Put dough in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.

While dough is rising, in a heavy skillet cook sausage over moderately high heat, and stir in tomatoes, oregano, and salt and pepper to taste. Transfer sausage mixture colander to drain and cool.

Preheat oven to 500ºF.

Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400ºF. and bake 10 minutes more, or until crust is golden.

Serves 8