- For the Dough:
- 3¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 1½ teaspoons salt
- 2 teaspoons sugar
- 2¼ teaspoons instant yeast
- 1¼ cups water, room temperature
- 3 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter, softened
- 1 teaspoon + 4 tablespoons olive oil, divided
- For the Sauce:
- 2 tablespoons unsalted butter
- ¼ cup grated onion
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- ¼ teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon olive oil
- Freshly ground black pepper
- For the Toppings:
- 1 pound mozzarella cheese, shredded (about 4 cups)
- ¼ cup grated Parmesan cheese
To make the dough:
Step 1: In a large bowl, whisk the flour, cornmeal, salt, sugar, and yeast.
Step 2: Add in the water and melted butter. With a dough hook, mix for about 1 to 2 minutes on low speed until completely combined. Occasionally scraping the bottom and sides of the bowl.
Step 3: Adjusting the speed to medium, knead the dough for about 4 to 5 minutes until the dough is smooth, glossy, and the dough is already pulling away from the sides of the bowl. This you can simply do using your hands. First, use a spatula to mix in the water and butter, then, knead using your hands.
Step 4: With a teaspoon of olive oil, coat a large bowl. Transfer the dough to the bowl using a greased spatula. Turn the dough to coat in oil and use a plastic wrap to tightly cover the dough. Allow the dough to rise for about 45 to 60 minutes at room temperature until almost double in size.
To make the sauce:
Step 1: In a medium saucepan, heat the butter over medium heat until melted. Add in the onion, oregano, and salt. Occasionally stir for about 5 minutes until the liquid is disappeared and the onion is golden brown.
Step 2: Then, add in the garlic and cook for about 30 seconds until fragrant.
Step 3: Stir in the tomatoes and adjust the heat to high. Bring to a simmer, then, set the heat to low and continue to simmer for about 25 to 30 minutes until at least 2 1/2 cups is reduced. Turn off the heat and immediately stir in the basil and olive oil. Season with salt and pepper to taste.
To layer the dough:
Step 1: Onto a dry work surface, turn the dough out, and roll into a 15 x 12-inch rectangle. Spread the softened butter with an offset spatula over the surface of the dough. Leave at least half an inch border along the edges. Roll the dough, beginning at the short end into a tight cylinder. Then, flatten the cylinder seam side down on an 18 x 14-inch rectangle.
Step 2: Split the rectangle in half crosswise. Fold the first half into thirds like that of a business letter. Then, form a ball by pinching the seams together. Do this for the other half. Place the balls into the oiled bowl, covering tightly with plastic wrap. Allow rising for about 40 to 50 minutes in the fridge until almost double in size.
Step 3: In the meantime, set the oven rack to the lower area. And preheat the oven to 425 degrees F.
Step 1: Grease with 2 tablespoons of olive oil a two 9-inch round cake pans.
Step 2: Place one of the doughs onto a dry work surface, then, roll it out into a 13-inch circle.
Step 3: Loosely roll the dough around a rolling pin and transfer it into the pan by unrolling the dough in the pan. Press lightly and work into corners and an inch upsides. In case the dough holds when stretch, allow it to relax for at least 5 minutes before trying again. Do this with the other dough ball.
Step 4: Evenly sprinkle over 2 cups of mozzarella onto each dough. If you want to add meat or veggie topping, add them after the cheese. Then, pour 1 1/4 cups of tomato sauce on top of the cheese and spread and sprinkle over 2 tablespoons of parmesan.
Step 5: Place inside the preheated oven and bake for about 20 to 30 minutes until the crust is golden brown.
Step 6: Take the pizza out of the oven and allow to rest for at least 10 minutes before slicing.
Step 7: Serve and enjoy!