In small bowl, combine flour and salt.

In large bowl, combine yeast, sugar and water; let sit until yeast begins to bubble, about 5-8 minutes. Add oil and flour mixture. Mix on low speed with electric mixer using dough hook until dough forms ball.

Spray inside of large bowl with vegetable pan spray. Form dough into ball, place in bowl and cover with plastic wrap. Let rise in a warm place (30°C) about 1 hour, or until dough has doubled in size.

Preheat oven to 220°C. Sprinkle pizza stone with cornmeal.

Press down on dough to deflate. Dust work surface generously with flour. Roll dough into 35 cm circle. Transfer dough to prepared stone. Crimp edges to make crust and prick dough with fork. Bake 13-15 minutes or until crust is lightly browned.

While crust is baking, in large skillet, cook sausage over medium-high heat, using a spatula to break sausage into 2 cm pieces. Cook 8-10 minutes or until sausage is cooked through.

After crust has been removed from oven, spoon sauce over crust. Top with 1-1/2 cups mozzarella, sausage and peppers. Sprinkle over remaining 1/2 cup mozzarella. Bake 12 to 15 minutes longer or until cheeses are melted and crust is well-browned. Remove stone to cooling grid; let cool slightly. Top with crushed red pepper, if using; serve warm.