+To make the dough: °3 1/3 cup flour °1/2 cup cornmeal °1 1/2 teaspoon salt °2 teaspoon sugar °2 1/4 teaspoon instant yeast °1 1/4 c water °3 tablespoons melted unsalted butter °4 tsp unsalted butter °1 teaspoon + 4 tablespoons olive oil, divided +Sauce: °2 tablespoons unsalted butter °cup grated onion °1/4 teaspoon dried thyme °Half a teaspoon

black pepper, freshly ground
+1 pound shredded mozzarella cheese (about 4 cups) (pepperoni) °1/4 cup parmesan cheese


Making the dough: In a mixing basin, whisk together flour, cornmeal, salt, sugar, and yeast.

Add the water and melted butter to the dough hook and mix on low speed for 1 to 2 minutes, scraping the sides and bottom of the bowl regularly. Increase the speed to medium and knead for 4 to 5 minutes, or until the dough is glossy and smooth and pulls away from the sides of the bowl. (You may prepare this by hand by combining water and butter together with a spoon and then kneading by hand.)

Using a teaspoon of olive oil, coat the bowl. Transfer the dough to the bowl with an oiled spoon, stirring to coat the dough in oil; cover tightly with the plastic top. Allow it to cool to room temperature before using.

Size nearly doubles, from 45 to 60

Make the sauce: Melt the butter in a medium saucepan over medium heat while the dough is rising. Toss in the onions, thyme, and salt. Cook, stirring periodically, for about 5 minutes, or until liquid has evaporated and onion is golden. Cook for 30 seconds after adding the garlic.

Stir in the tomatoes and sugar, then turn up the heat to high and continue to cook. Reduce heat to medium-low and simmer for 25 to 30 minutes to reduce to about 212 degrees Celsius. Remove the pan from the heat, add the basil and olive oil, and season with salt and pepper.

Turn the dough out onto a dry work surface and roll it out into a 15″ × 12″ rectangle. Spread softened butter on the surface of the dough using an offset spatula, leaving a 12-inch border around the borders. Begin rolling the dough into an airtight roller from the short end. Flatten the cylinder into an 18″ x 4″ rectangle with the seam side down.
Cut the rectangle in half lengthwise. Fold half of the paper into thirds, as if it were a business letter, and pinch the layers together to make a ball. Rep with the remaining half. Return the balls to the greased dish, cover them tightly with plastic wrap, and chill for 40 to 50 minutes, or until they have doubled in size. Meanwhile, lower the oven rack and preheat the oven to 350°F.


Bake the pizza as follows: 2 tablespoons olive oil in each of two 9-inch round trays
One dough ball should be rolled out into a 13-inch circular on a dry work surface. Wrap the dough loosely around the rolling pin and roll it out into the pan to transfer it to the pan. Use 1-inch corners and top sides to gently press the dough into the pan. Allow the dough to rest for 5 minutes before attempting to stretch it again. Carry on with the remaining dough ball in the same manner.

Sprinkle 2 cups mozzarella cheese evenly over the surface of each pizza crust. (Add any meat or veggie layers on top of the cheese now.) Spread 1144 cups tomato sauce on top of the cheese (or topping) and top with 2 tablespoons Parmesan cheese. Cook for 20 to 30 minutes, or until the crust is golden brown. Before slicing and serving, remove the pizza from the oven and let it rest for 10 minutes.

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