2 teaspoons crushed dried oregano

Combine 1/2 cup warm water (105-115°F) with the yeast and sugar in a small bowl; (remaining 1 cup will be drawn later). Allow to sit until foamy (about 5 minutes).

Meanwhile combine flour, cornmeal and salt in a large mixing bowl. Stir in first portion (3 tablespoons) of olive oil. Add yeast mixture; mix well. Slowly add remaining warm water (1 cup, 105-115°F); stir until stiff and sticky.

Turn dough onto a lightly floured board. Knead until smooth, moist and elastic (about 10 minutes). Measure 1 teaspoon olive oil into a large bowl (reserve remaining teaspoon); spread oil around surface. Place dough into bowl; cover with damp cloth. Allow to rise in a warm place until doubled in bulk (1 to 2 hours). Lightly oil four 10-inch round cake pans with remaining 1 teaspoon oil (1/4-teaspoon per pan); set aside.

Later punch dough down; turn onto a lightly floured surface. Cut into four pieces. Gently knead each into a ball.

Preheat oven to 500°F. On a floured surface flatten pizza dough balls with palm of hand. Place one ball into each pan; gently stretch dough to edges, building up edges to hold filling. Cover pans with a damp cloth; allow to rest (about 15 minutes).

Meanwhile cook sausage in a nonstick pan over medium-high heat until evenly browned; (remove casings if desired). Drain and discard any excess fat. Reserve sausage.

Combine cheeses in a small bowl. Take 1/2 of cheese mixture from bowl; scatter that amount evenly among the 4 pizzas, leaving crust edges bare. Top each pizza with sausage and tomato sauce. Season each with oregano; sprinkle each with remaining cheese mix.

Bake 15 minutes. Reduce heat to 400°F; bake 10 additional minutes, until crusts are brown and cheese is bubbly and golden. Cool slightly and serve in pan.