In a stand mixer, combine warm water, active dry yeast, and granulated sugar. Let it foam for 5-10 minutes until bubbly.

Mix in melted unsalted butter and olive oil until blended.

Add all-purpose flour, yellow cornmeal, salt, and garlic powder. Mix until just combined, then knead for 5-7 minutes until smooth.

Grease a bowl with olive oil, place dough inside, cover, and let rise in a warm place for 1-1.5 hours until doubled.

Punch down the dough and roll into a rectangle. Spread softened butter over the dough, roll tightly, and let rise for another hour.

Prepare the sauce by simmering crushed tomatoes with garlic and herbs for 30-45 minutes until thickened.

Preheat oven to 425°F (220°C). Roll one portion of dough until it's about ½ inch thick for the pizza pan.

Brush edges of the dough with olive oil, layer with mozzarella, toppings, and a generous amount of sauce.

Bake for 24-30 minutes until the crust is golden brown and cheese is bubbling.

Cool for 10-15 minutes before slicing and serving.