For the Dough:
3¼ cups all-purpose flour
½ cup yellow cornmeal
1½ teaspoons salt2 teaspoons sugar
2¼ teaspoons instant yeast
1¼ 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 butter¼ cup grated onion¼ teaspoon dried oregano
½ teaspoon salt2 garlic cloves, minced1 (28-ounce) can crushed tomatoes
¼ 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)
¼ cup grated Parmesan cheese


Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a huge bowl.

Include water and softened spread and blend on low speed, utilizing a batter snare, until completely consolidated, 1 to 2 minutes, scratching sides and base of bowl periodically. Speed up to medium and manipulate until the mixture is lustrous and smooth and pulls from sides of the bowl, 4 to 5 minutes. (You can without much of a stretch make this by hand, blending in the water and spread with a spatula and afterward massaging by hand.)

Coat an enormous bowl with 1 teaspoon olive oil. Utilizing a lubed spatula, move the batter to the bowl, going to cover the mixture in oil; spread firmly with saran wrap. Let ascend at room temperature until


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