In a food processor combine 1 1/2 cups of the flour and the yeast with the motor running. Add the water, and turn the motor off. Add the oil, the sugar, the salt, and the remaining 1 1/2 cups of flour. Blend the mixture until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, then let it rest while making the sausage mixture.
In a small heavy skillet, cook the sausage over moderate heat, stirring until it is cooked through and crispy. Transfer it with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat, cook the onion until very brown. Add the sugar and caramelize.
In a separate pan, crush the tomatoes and add the oregano, basil, fennel, salt and pepper to taste over moderately low heat, stirring, until the sauce simmers for 10 minutes.
Take the dough and form into a ball, and stretch it into a 14-inch round, making the round slightly thicker around the edges. Transfer the round to a baking sheet (preferably black steel, for a crisper crust), oiled and sprinkled lightly with the cornmeal.
Spread a cup of the mozzarella on the dough, then add the sauce, onion mixture, sausage mixture and the rest of the mozzarella. Top with 1 cup of the finely grated parmesan. Bake pizza on the bottom rack of a preheated 500°F oven for 18 to 20 minutes, or until the crusts are golden brown.
Slice and serve with a glass of your favorite Cavit Cabernet Sauvignon!
