Homemade Meat lover s pizza

INGREDIENTS:

For the Dough:

3¼ cups all-purpose flour

½ cup yellow cornmeal

1½ teaspoons salt

2 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 butter

¼ cup grated onion

¼ teaspoon dried oregano

½ teaspoon salt

2 garlic cloves, minced

1 (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

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HOW TO MAKE IT:

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

Add water and melted butter
and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes,
scraping sides and bottom of bowl occasionally. Increase speed to medium and
knead until the dough is glossy and smooth and pulls away from sides of the
bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water
and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1
teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl,
turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at
room temperature until

nearly doubled in volume, 45
to 60 minutes.

Make the Sauce: While dough
rises, heat the butter in a medium saucepan over medium heat 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 to high, and bring to a simmer. Lower heat to medium-low and simmer until
reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and
olive oil, then season with salt and pepper.

Laminate the Dough: Turn the
dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an
offset spatula, spread the softened butter over the surface of the dough,
leaving a ½-inch border along the edges. Starting at the short end, roll the
dough into a tight cylinder. With seam side down, flatten the cylinder into an
18×4-inch rectangle.

Cut the rectangle in half
crosswise. Working with one half, fold into thirds like a business letter;
pinch seams together to form a ball. Repeat with the remaining half. Return
balls to the oiled bowl, cover tightly with plastic wrap and let rise in
refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile,
adjust oven rack to lower position and preheat oven to 425 degrees F.

Bake the Pizzas: Coat two
9-inch round cake pans with 2 tablespoons of olive oil each.

Transfer 1 dough ball to dry
work surface and roll out into a 13-inch circle. Transfer dough to the pan by
rolling the dough loosely around a rolling pin and unrolling into the pan.
Lightly press dough into the pan, working into corners and 1-inch upsides. If
dough resists stretching, let it relax for 5 minutes before trying again.
Repeat with remaining dough ball.

For each pizza, sprinkle 2
cups mozzarella evenly over the surface of the dough. (If you’re using any meat
or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato
sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over
the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza
from the oven and let rest 10 minutes before slicing and serving.