Prep time: 20 minutes
Cook time: 43 minutes
Total Time: 1 hour 3 minutes (plus resting time)
1. For crust: Generously grease a large bowl with olive oil and set aside. Combine all ingredients in the bowl of a stand mixer fitted with a dough hook attachment. Mix on medium speed until smooth dough is formed, about 7 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 2 hours.
2. For topping: In a medium pot over medium heat, melt butter. Add onions and cook, stirring occasionally until tender, about 3 minutes. Add garlic (if using) and cook until fragrant. Stir in crushed tomatoes, oregano and sugar (if using) and cook, stirring occasionally until sauce thickens, about 10-15 minutes. Remove from heat and set aside.
3. Preheat to 425°F and grease a 14-inch cake pan or Chicago-style pizza pan with butter. On a lightly floured surface, press dough into roughly an 18-inch round circle. Transfer dough round to the prepared pan. Press dough into the bottom and up sides of the pan. (If dough snaps back when stretched, cover with plastic wrap and let rest for 10 minutes, then try again.) Cover bottom of crust with mozzarella and cooked sausage. Spread tomato sauce evenly over pizza. Top with Parmesan. Bake until filling is bubbling and crust is golden brown, about 25 minutes. Allow pizza to cool completely in the pan before slicing and serving.