INGREDIENTS:
3 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 teaspoons sugar
2 1/4 teaspoons instant yeast
11/4 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
1/4 cup grated onion
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/4 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)
(Pepperoni)
1/4 cup grated Parmesan cheese
INSTRUCTIONS :
FULL RECIPE IN NEXT PAGE ===>
