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 ===>