Start to finish: 3 to 4 hours (Rising time: 1 1/2 to 2 1/2 hours; Baking time: 20 minutes)
Ingredients for Dough
3 1/4 cups (16 1/4 ounces) all-purpose flour
1/2 cup (2 1/2 ounces) cornmeal
2 1/4 teaspoons instant or rapid-rise yeast
1 1/2 teaspoons salt
1 1/4 cups (10 ounces) water, room temperature
3 tablespoons unsalted butter, melted, plus 4 tablespoons (2 ounces) softened
2 teaspoons sugar
1/4 cup (1 3/4 ounces) extra-virgin olive oil
Ingredients for Sauce and Toppings
3 tablespoons extra-virgin olive oil
1/4 cup grated onion
1/4 teaspoon dried oregano
Salt and pepper
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/4 teaspoon sugar
2 tablespoons chopped fresh basil
1 pound whole-milk mozzarella cheese, shredded (4 cups)
1/4 cup finely grated Parmesan cheese
Directions for Dough
1. Whisk flour, cornmeal, yeast and salt together in bowl of stand mixer. Whisk water, melted butter, and sugar in 4-cup liquid measuring cup until sugar has dissolved. Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes.
2. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours.
Directions for Sauce and Toppings
1. Heat 2 tablespoons oil in medium saucepan over medium heat until shimmering. Add onion, oregano and 1/2 teaspoon salt and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, bring to simmer, and cook until sauce measures 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and remaining oil. Season with salt and pepper to taste. Transfer to bowl and let cool completely before using.
2. Adjust oven rack to lowest position and heat oven to 425 F. Press down on dough to deflate and transfer to clean counter. Press and roll dough into 15 by 12-inch rectangle, with short side parallel to counter edge. Spread softened butter over dough, leaving 1/2-inch border along edges.
3. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. With seam side down, flatten cylinder into 18 by 4-inch rectangle. Cut rectangle in half crosswise.
4. Working with one half at a time, fold dough into thirds like a business letter, then pinch seams together to form rough ball. Return dough balls seam side down to greased bowl, cover tightly with plastic, and let rise in refrigerator until nearly doubled in size, 30 minutes to 1 hour.
5. Coat two 9-inch round cake pans with 2 tablespoons oil each. Press and roll 1 dough ball into 13-inch round of even thickness, sprinkling dough and counter with flour as needed to prevent sticking. Loosely roll dough around rolling pin and gently unroll it into prepared pan. Gently press dough into pan, working it into corners and 1 inch up sides. (If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch it again.) Repeat with remaining dough ball.
6. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough, spread 1 1/4 cups tomato sauce over cheese, and sprinkle 2 tablespoons Parmesan over sauce. Bake pizzas until crusts are golden brown, 20 to 30 minutes. Let pizzas cool in pans for 10 minutes, then transfer to cutting board with metal spatula. Slice and serve.
-- AMERICA'S TEST KITCHEN (AP)