Ingredients

3 and 1/4 cups (406g) all-purpose flour (spooned & leveled)

1/2 cup (60g) yellow cornmeal

1 and 1/4 teaspoons salt

1 Tablespoon (12g) granulated sugar

2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*

1 and 1/4 cups (300ml) slightly warm water

1/2 cup (8 Tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)

Olive oil for coating

2 Tablespoons (28g) 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

4 cups (about 16 oz) shredded mozzarella cheese*

1/2 cup (45g) grated parmesan cheese

Optional: 1/2 cup sliced pepperoni

Optional: 4 slices bacon, cooked and crumbled

Instructions

Step 1: In a stand mixer bowl fitted with a dough hook, combine flour, cornmeal, salt, sugar, and yeast. Add warm water (around 90°F/32°C) and 1/4 cup melted butter. Mix on low speed until moistened, then knead 4-5 minutes until dough is soft but slightly textured. Adjust with small amounts of water or flour as needed.

Step 2: Form dough into a ball, coat it with olive oil in a large bowl, cover tightly with foil, and let rise in a warm place for 1-2 hours until doubled in size.

Step 3: Lightly flour a work surface and punch down the dough. Roll it into a 15×12-inch rectangle, spread 1/4 cup softened butter over it, then roll lengthwise into a log. Cut in half, shape into balls, place in greased bowl, cover, and refrigerate for 1 hour.

Step 4: For the sauce, melt 2 tablespoons butter in a saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes. Cook until onion browns (about 5 minutes). Add garlic, crushed tomatoes, and sugar. Simmer on low-medium for about 30 minutes until thickened, then set aside.

Step 5: Preheat oven to 425°F (218°C).

Step 6: Remove one dough ball from the fridge at a time. Roll into a 12-inch circle on a floured surface and press into a 9×2-inch deep dish pan. Trim edges and brush dough edges with olive oil.

Step 7: Layer half the mozzarella cheese into the pan, then add pepperoni and bacon if using. Pour about 1 and 1/4 cups (300ml) of sauce evenly over the top and sprinkle with 1/4 cup parmesan cheese.

Step 8: Place pans on a baking sheet and bake for 20-28 minutes until crust is golden brown. Cover loosely with foil if browning too fast after 15 minutes.

Step 9: Let pizzas cool in pans on a wire rack for 10 minutes before slicing and serving.

Tips & Variations

Use springform pans as an alternative to cake pans for easy removal of the pizza.

For a spicier sauce, increase crushed red pepper flakes or add fresh chopped jalapeños.

Substitute half the mozzarella with provolone for a different cheese flavor.

Make sauce ahead and freeze for up to 2 months to save time on pizza day.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand using a large bowl and wooden spoon or your hands. It may take a bit longer, but the process is the same.

What if I don’t have yellow cornmeal?

You can substitute with fine semolina flour or omit it entirely, but cornmeal adds a unique texture and flavor to the crust that is central to this recipe.