This one's a little work, but not too bad, and so worth it. Even the carnivore in our house liked it just as is!
3 1/4 cups flour
1/2 cup yellow cornmeal
1 1/2 t salt
2 t sugar
2 1/4 t yeast
1 1/4 cups warm water
3 T butter, melted
4 T butter, softened
Olive oil
2 T butter
1/4 cup onion, grated
1/4 t oregano
1/2 t salt
2 cloves garlic, minced
28 ounces crushed tomatoes
1/4 t sugar
2 T fresh basil, chopped
1 T olive oil
4 cups mozzarella, shredded
1/4 cup parmesan cheese, grated
Instructions: Dough
Whisk together flour, cornmeal, salt, sugar and yeast. Add water and melted butter and mix until fully combined. Knead until glossy and smooth, 4-5 minutes. Coat dough and bowl with oil, cover tightly with plastic wrap and let rise until doubled (about 1 hour).
While dough is rising: sauce
Heat butter until melted. Add onion, oregano and salt. Cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat, and bring to a boil. Lower heat to medium low and simmer until reduced to about 2 1/2 c, 25-30 minutes. Take off heat, stir in olive oil, salt and pepper.
Roll dough into a 15 x 12" rectangle. Spread softened butter to within 1/2" from edges. Starting at the short end, roll the dough into a tight cylinder. Seam side down, flatten the cylinder into an 18 x 4" rectangle. (Cut in half for 2 pies; I made one large). Fold into thirds, pinch ends, and form a ball. (Repeat for other half if making two smaller pies.) Replace in oiled bowl and let rise until doubled, 45-50 minutes.
Transfer dough to dry work surface and roll out to fit pan(s). Sprinkle with mozzarella cheese. Cover with tomato sauce. Top with Parmesan. Bake at 425, 20-30 minutes. Let rest 10 minutes before slicing and serving.
