4 C all-purpose flour
3 Tbsp yellow cornmeal
1 3/4 tsp salt
2 3/4 tsp instant yeast
2 Tbsp olive oil
5 Tbsp butter, melted
2 Tbsp vegetable oil
1 C plus 2 Tbsp lukewarm water
2 Tbsp unsalted butter
1/4 C grated onion
1/2 tsp dried oregano
4 cloves garlic, minced
1 28 oz. can crushed tomatoes
1/2 tsp sugar
2 Tbsp chopped fresh basil leaves
1 Tbsp extra-virgin olive oil
1/2 tsp Salt
1 lb shredded mozzarella cheese
1/4 C grated Parmesan cheese
Your choice of toppings (pepperoni, sausage, peppers, etc.)
Mix all dough ingredients and knead by hand, or with a mixer, for 7 minutes (medium-low speed).
Place dough in a lightly oiled bowl, cover, and let rise for approx. 60 minutes, until doubled in size. After 45 minutes of dough rising, prepare the sauce.
Melt butter in a medium saucepan, over medium-high heat. Add onion, oregano, and 1/2 teaspoon of salt.
Sauté onion for 5 minutes, or until tender and translucent.
Add garlic to the sauce. Cook for 1 minute. Add tomatoes and sugar.
Bring mixture to a boil, lower heat to medium-low, and simmer for 30-35 minutes, until reduced in size by 2 cups.
Prepare a 14 inch deep-dish pan, cast-iron skillet, or two separate 9 inch pans (springform cake pans work really well for this).
Grease with non-stick cooking spray and drizzle 3-4 Tbsp of oil into bottom of pan, making sure the bottom and partway up the sides are evenly oiled.
Stretch dough to make an 18 inch circle. Lay dough in the pan and stretch until it starts to shrink back.
Cover and let rest for another 15 minutes.
Preheat oven to 425 F degrees.
Stretch dough to cover the bottom of pan. Press it up the sides of pan with your fingers.
Let crust rest for another 10-15 minutes.
Bake for 10 minutes, or until it starts to brown.
Once sauce has reduced by the 2 C mentioned before, remove from heat. Add basil and oil. Season with salt and pepper to taste.
Remove crust from oven and cover bottom with cheese.
Add toppings of your choice. Spoon sauce on top (enough so the sauce isn't as high as the crust).
Sprinkle with Parmesan cheese.
Bake for 25 minutes, or until cheese starts to brown and crust is golden-brown.
Let cool for 15 minutes before serving.