Buttery crust, melty cheese, and your choice of fresh toppings.
1 1/2 cup + 2 tbsp. all purpose flour
1/4 cup yellow cornmeal
3/4 tsp. salt
1 tsp. sugar
1 1/8 tsp. instant yeast
1/2 cup + 2 tbsp. water, room temperature
1 1/2 tbsp. butter, melted
1 tsp. olive oil
2 tbsp. butter, softened
2 cups shredded mozzarella
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
1/4 tsp. salt
1 clove garlic, minced
1 (14.5 oz.) can diced tomatoes
Pinch of sugar
2 tbsp. chopped basil leaves
1 1/2 tsp. olive oil
Black pepper, to taste
Salt, to taste
Whisk together the dry ingredients. Add the water and melted butter. With the dough hook attachment, turn the stand mixer on medium for 4-5 minutes, scraping the bowl as often as necessary.
Put the dough in a bowl coated with the 1 tsp olive oil and let it rise at room temperature for 40-50 minutes, or until doubled.
Roll the dough out to 6×8 inches. Spread the softened butter on the dough and fold the dough into thirds (like a business letter).
Roll it out again, this time to 8×12 inches. Fold it into thirds again and then roll it into a ball. Put it into the bowl coated with olive oil and let it rise for 40-50 minutes in the fridge.
While it’s rising in the fridge, make the tomato sauce.
In a medium saucepan over medium-low heat, melt the butter. Sauté the onion and oregano in the butter for about 3 minutes, stirring constantly.
Add salt and garlic and cook for about 30 seconds before adding tomatoes and sugar.
Let it come to a boil, then turn it down to a simmer for 15 minutes. Add the basil, olive oil, and salt and pepper, then remove from heat.
Preheat oven to 425 F. Line the bottom of a 9 inch deep dish pizza stone or a 9 inch cake pan with 2 tsp. cornmeal.
Roll out the dough on a dry surface to about a 13 inch circle.
Transfer to pan. Line the dough with 2 cups shredded mozzarella. Top the cheese with the tomato sauce and then the desired toppings. I used pepperoni (a heck of a lot of ’em), bell peppers, tomatoes, bacon, mushrooms, italian meatballs, onions, and parmesan.
Bake at 425 F for 20-25 minutes. Let it sit out for 5-8 minutes before cutting and eating.