Ingredients
Method
Make the Crust:
- In a large bowl or stand mixer, combine flour, cornmeal, salt, sugar, and yeast. Mix briefly.
- Add warm water (about 90°F) and ¼ cup melted butter. Mix on low speed or by hand until dough comes together and becomes soft and pulls away from the bowl, about 4-5 minutes. Add 1 tsp water if too stiff or 1 Tbsp flour if too sticky.
- Form dough into a ball. Place in an oiled bowl, turning to coat. Cover with foil and let rise in a warm spot for 1-2 hours until doubled.
- Punch down dough and roll into a 15x12-inch rectangle on a floured surface. Spread ¼ cup softened butter over the dough. Roll up lengthwise and cut in half. Form each piece into a ball, return to greased bowl, cover, and refrigerate for 1 hour.
Make the Sauce:
- Melt 2 Tbsp butter in a saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes. Cook 5 minutes until onion browns slightly.
- Add garlic, crushed tomatoes, and sugar. Reduce heat to low and simmer 30 minutes until thick and fragrant. Set aside to cool.
Assemble the Pizzas:
- Preheat oven to 425°F.
- Roll one dough ball into a 12-inch circle. Press into a 9x2-inch cake pan, fitting it snugly and trimming excess. Repeat with second dough ball. Brush top edges with olive oil.
- Layer each pizza: 2 cups mozzarella cheese on bottom, then toppings, then 1¼ cups sauce, then ¼ cup parmesan.
- Place both pans on a baking sheet. Bake 20-28 minutes until crust is golden brown. Cover loosely with foil after 15 minutes if browning too quickly.
- Let cool in pans for 10 minutes before slicing.
Notes
- You need two 9x2-inch deep dish cake pans or 9-inch springform pans
- Don't skip the butter lamination step - it makes the crust flaky
- Can use any instant or active dry yeast
- Dough can be refrigerated up to 1 day or frozen up to 2 months
- Sauce can be made 2 days ahead or frozen up to 2 months
- Leftovers keep 5 days refrigerated; reheat at 300°F for 15-20 minutes