Ingredients
Pizza Crust (makes 2)3 and 1/4 cups (406g) all-purpose flour (spoon & leveled)
1/2 cup (60g) yellow cornmeal
1 and 1/4 teaspoons salt
1 Tablespoon (12g) granulated sugar
2 and 1/4 teaspoons (7g) Red Star Platinum yeast (1 standard packet)
1 and 1/4 cups (300ml) slightly warm water
1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
olive oil for coating
Tomato Sauce for Both Pizzas
2 Tablespoons (30g) unsalted butter
1 small onion, grated (about 1/3 cup)*
3/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional, but recommended)
3 garlic cloves, minced
one 28-ounce can (794g) crushed tomatoes*
1/4 teaspoon granulated sugar
Toppings for Both Pizzas
4 cups (about 16 oz) shredded mozzarella cheese*
1/2 cup (45g) grated parmesan cheese
optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)
