Prepare Time:
- Preparation Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 55 minutes
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
Directions:
- Combine flour, cornmeal, salt, sugar, yeast, water, melted butter, and olive oil. Knead until a smooth dough forms.
- Let the dough rise until doubled, then press it into a greased deep-dish pan.
- Sauté grated onion in butter, add oregano, salt, garlic, crushed tomatoes, sugar, and basil for the sauce.
- Layer mozzarella, toppings, and sauce over the dough. Finish with Parmesan.
- Bake until the crust is golden and the cheese is bubbly.
Nutrition Information (per serving): (Note: Nutritional values may vary based on specific ingredients and serving sizes.)
- Calories: 450
- Carbohydrates: 35g
- Fat: 28g
- Protein: 17g
- Fiber: 3g
