For the Dough:

3¼ cups all-purpose flour

½ cup yellow cornmeal

1½ teaspoons salt2 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 butter¼ cup grated onion¼ teaspoon dried oregano

½ teaspoon salt2 garlic cloves, minced1 (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


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

Include water and softened spread and blend on low speed, utilizing a batter snare, until completely consolidated, 1 to 2 minutes, scratching sides and base of bowl periodically. Speed up to medium and manipulate until the mixture is lustrous and smooth and pulls from sides of the bowl, 4 to 5 minutes. (You can without much of a stretch make this by hand, blending in the water and spread with a spatula and afterward massaging by hand.)

Coat an enormous bowl with 1 teaspoon olive oil. Utilizing a lubed spatula, move the batter to the bowl, going to cover the mixture in oil; spread firmly with saran wrap. Let ascend at room temperature until

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