INGREDIENTS:
For the Dough:
3¼ mugs all-purpose flour
½ container yellow cornmeal
1½ teaspoons salt
2 teaspoons sugar
2¼ teaspoons moment yeast
1¼ mugs 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 butter
¼ container ground onion
¼ teaspoon dried oregano
½ teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can pulverized tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped new basil
1 tablespoon olive oil
Crisply ground dark pepper
For the Toppings:
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