Ingredients:
For the Dough:
- 3¼ cups of all-purpose flour
- ½ cup of yellow cornmeal
- 1½ teaspoons of salt
- 2 teaspoons of sugar
- 2¼ teaspoons of instant yeast
- 1¼ cups of water at room temperature
- 3 tablespoons of melted unsalted butter
- 4 tablespoons of softened unsalted butter
- 1 teaspoon + 4 tablespoons of olive oil (divided)
For the Sauce:
- 2 tablespoons of unsalted butter
- ¼ cup of grated onion
- ¼ teaspoon of dried oregano
- ½ teaspoon of salt
- 2 garlic cloves, minced
- 1 (28-ounce) can of crushed tomatoes
- ¼ teaspoon of sugar
- 2 tablespoons of coarsely chopped fresh basil
- 1 tablespoon of olive oil
- Freshly ground black pepper
For the Toppings:
- 1 pound (0.45 kg) of shredded mozzarella cheese (about 4 cups (0.95 l))
- (Pepperoni)
- ¼ cup of grated Parmesan cheese
Instructions:
- Make the Dough: In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast.
- Add the water and melted butter, and mix on low speed using a dough hook until fully combined (1-2 minutes). Scrape the sides and bottom of the bowl occasionally. Increase the speed to medium and knead until the dough is glossy, smooth, and pulls away from the sides of the bowl (4-5 minutes). You can also make this dough by hand, mixing in the water and butter with a spatula and then kneading by hand.
- Coat a large bowl with 1 teaspoon of olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil. Cover tightly with plastic wrap and let it rise at room temperature until nearly doubled in volume, which takes about 45 to 60 minutes.
- Make the Sauce: While the dough is rising, heat the butter in a medium saucepan over medium heat until melted. Add the onion, oregano, and salt. Cook, stirring occasionally, until the liquid has evaporated, and the onion is golden brown (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).
- Stir in the tomatoes and sugar. Increase the heat to high, and bring to a simmer. Reduce the heat to medium-low and simmer until the sauce is reduced to about 2½ cups (25 to 30 minutes). Remove from heat, stir in the basil and olive oil, and season with salt and pepper.
- Laminate the Dough: Turn the dough out onto a dry work surface and roll it into a 15×12-inch rectangle. Spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into an 18×4-inch rectangle. Cut the rectangle in half crosswise. Fold each half into thirds like a business letter and pinch the seams together to form two balls. Return the balls to the oiled bowl, cover tightly with plastic wrap, and let them rise in the refrigerator until nearly doubled in volume (40 to 50 minutes).
- Meanwhile, adjust the oven rack to the lower position and preheat the oven to 425 degrees F.
- Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each. Transfer one dough ball to a dry work surface and roll it out into a 13-inch circle. Transfer the dough to the pan by rolling it loosely around a rolling pin and unrolling it into the pan. Lightly press the dough into the pan, working it into the corners and up the sides. If the dough resists stretching, let it relax for 5 minutes before trying again. Repeat this process with the remaining dough ball.
- For each pizza, sprinkle 2 cups (0.47 l) of mozzarella cheese evenly over the surface of the dough. If you’re using any meat or veggie toppings, add them now, on top of the cheese. Spread 1¼ cups of tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons of Parmesan over the sauce.
- Bake until the crust is golden brown, which takes about 20 to 30 minutes. Remove the pizza from the oven and let it rest for 10 minutes before slicing and serving.
Enjoy!
