Method

Preparation

1. 1 Add 300 ml warm water to mixing bowl.Weigh
2. 2 Add 7 g instant yeast to mixing bowl.Weigh
3. 3 Add 12 g granulated sugar to mixing bowl.Weigh
4. 4 Mix 20 sec/speed 2 to dissolve yeast.20s / sp2
5. 5 Add 406 g all-purpose flour to mixing bowl.Weigh
6. 6 Add 60 g yellow cornmeal to mixing bowl.Weigh
7. 7 Add 8 g salt (1¼ tsp) to mixing bowl.Weigh
8. 8 Add 57 g unsalted butter, melted, to mixing bowl.Weigh
9. 9 Knead Dough /3 min.Dough
10. 10 Lightly grease a large bowl with olive oil. Transfer dough to the bowl, turning to coat all sides. Cover tightly with foil and let rise in a warm place for 1-2 hours until doubled in size.
11. 11 On a floured surface, punch down dough and roll into a 38x30 cm (15x12-inch) rectangle. Spread 57 g (4 Tbsp) softened butter evenly over the top. Roll up tightly lengthwise. Cut the log in half and form into 2 balls.
12. 12 Return dough balls to the greased bowl. Cover with foil and refrigerate for 1 hour while you make the sauce.
13. 13 Clean mixing bowl.
14. 14 Add 1 small onion, quartered, to mixing bowl.Weigh
15. 15 Add 3 garlic cloves to mixing bowl.Weigh
16. 16 Chop 5 sec/speed 5.5s / sp5
17. 17 Scrape down sides of mixing bowl with spatula.
18. 18 Add 28 g unsalted butter to mixing bowl.Weigh
19. 19 Sauté 5 min/120°C/speed 1 without measuring cup.5min / 120°C / sp1
20. 20 Add 794 g crushed tomatoes to mixing bowl.Weigh
21. 21 Add 5 g salt (¾ tsp) to mixing bowl.Weigh
22. 22 Add 1 tsp dried oregano to mixing bowl.Weigh
23. 23 Add ½ tsp red pepper flakes to mixing bowl.Weigh
24. 24 Add 1 g sugar (¼ tsp) to mixing bowl.Weigh
25. 25 Cook 30 min/100°C/speed 1. Place simmering basket on lid instead of measuring cup.30min / 100°C / sp1
26. 26 Transfer sauce to a bowl and set aside. Clean mixing bowl.
27. 27 Preheat oven to 220°C (425°F). Grease two 23 cm (9-inch) deep dish round cake pans.
28. 28 Roll each dough ball into a 30 cm (12-inch) circle on a floured surface. Press into pans, fitting dough up the sides. Trim excess dough from edges. Brush top edges with a little olive oil.
29. 29 Fill each pizza with half the mozzarella cheese, then optional toppings. Spread about 300 ml (1¼ cups) sauce evenly on top. Sprinkle each with half the parmesan.
30. 30 Place pans on a large baking sheet. Bake at 220°C (425°F) for 20-28 min until crust is golden brown. Cover loosely with foil after 15 min to prevent over-browning.
31. 31 Cool in pans for 10-15 min before slicing. Serve hot.