1. In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes, or until it becomes frothy and bubbly.

2. Add the all-purpose flour and salt to the yeast mixture. Using a wooden spoon, stir the ingredients together until a rough dough begins to form.

3. Turn the dough out onto a lightly floured surface and knead it for 8-10 minutes, until it becomes smooth and elastic.

4. Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until the dough has doubled in size.

5. Gently punch down the risen dough to release any trapped air bubbles. Shape the dough into a round or oval loaf and place it on a baking sheet dusted with cornmeal.

6. Cover the shaped dough with a cloth and let it rise for an additional 30-45 minutes, until it becomes puffy and airy.

7. Preheat your oven to 450°F and place a shallow pan of water on the bottom rack to create steam. Make a few slashes on the top of the loaf with a sharp knife or razor blade. Bake the bread for 25-30 minutes, or until the crust is a deep golden-brown and the loaf sounds hollow when tapped.

8. Remove the Crusty Italian Bread from the oven and let it cool on a wire rack before slicing and serving.