Ingredients:
2 tablespoons unsalted butter
¼ cup Striped onion
¼ teaspoon Dried oregano
½ teaspoon Salt
2 cloves of garlic (Chopped)
28 ounces Canned tomatoes
¼ teaspoon sugar
2 tablespoons fresh basil, chopped into large pieces
one tablespoon olive oil
Freshly ground black pepper
Steps:
Prepare the dough: mix the flour, cornmeal, salt, sugar and yeast in a large bowl. Add water and melted butter and mix on low speed using dough hook until completely mixed, 1-2 minutes, scraping down sides and bottom of bowl occasionally. Increase the speed to medium and knead until the dough is shiny and smooth and separates from the sides of the bowl, 4 to 5 minutes. (You can easily do this by hand, mixing the water and oil with a spatula and then kneading by hand.)
Cover a large bowl with 1 teaspoon of olive oil. Using a greased spatula, transfer the dough to the bowl, turning it to coat the dough with the oil; Cover well with plastic wrap. Allow this to rise at room temperature until it almost doubles in volume, 45 to 60 minutes.
Prepare the sauce: while the dough is rising, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; Cook, stirring occasionally, until liquid has evaporated and onion is browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the tomatoes and sugar, increase the heat and cook over low heat. Reduce heat to medium and simmer over low heat until about 2.5 cups, 25 to 30 minutes. Outside the heat, add the basil and olive oil, then season with salt and pepper.
Roll out the dough: Roll out the dough on a dry work surface and roll into a 15 × 12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges. Starting at the short end, roll the dough into a tight cylinder. With the seam facing down, flatten the cylinder into an 18 × 4-inch rectangle. Cut the rectangle in half crosswise. Working with half, fold in thirds like a business letter; pinch joints to form a ball. Repeat with remaining half. Return the balls to a greased bowl, cover tightly with plastic wrap, and let them rise in the refrigerator until almost doubled in volume, 40 to 50 minutes. Meanwhile, set the oven to its lowest setting and preheat the oven to 425 degrees F.
Bake the pizza: coat two 9-inch round muffin molds with two tablespoons of olive oil each. Transfer 1 ball of dough to a dry work surface and roll into a 13-inch circle. Transfer the dough to a baking tray, loosely rolling the dough around the rolling pin and rolling it into the tray. Lightly press the dough into the pan, working the corners and sides 1 inch. If the dough resists stretching, let it relax for 5 minutes and then try again. Repeat with the remaining ball of dough.
For each pizza, sprinkle 2 cups of mozzarella evenly over the surface of the dough. (If you are using meat or vegetable toppings, add them now on top of the cheese.) Spread 1¼ cups tomato sauce over cheese (or toppings) and sprinkle 2 tablespoons parmesan cheese over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let stand 10 minutes before slicing and serving.