For the dough
- 1 1/2 cups plus 2 tbsp / 8 1/2 oz / 241 gm all purpose flour ( maida )
- 1/4 cup / 1 3/8 oz / 39 gm yellow cornmeal
- 3/4 tsp / 3.75gm salt
- 1 tsp / 5 gm sugar
- 1 1/8 tsp instant yeast ( the rapid rise yeast )
- 1/2 cup plus 3 tbsp / 5 oz water, room temperature
- 1 1/2 tbsp / 22.5 gm unsalted butter, melted
- 1 tsp olive oil
- 6 tbsp / 84 gm unsalted butter, chilled and sliced.
For the sauce
- 1 tbsp oil
- 1 medium onion, grated or very finely chopped
- 3 garlic cloves, finely minced
- 1/8 tsp dried oregano
- 1 can ( 28 oz ) crushed tomatoes
- 1/8 tsp sugar
- 1/8 tsp cayenne pepper powder
- 4 tbsp fresh basil leaves coarsely chopped
salt to taste
- 2 tbsp olive oil
- 6 oz fresh Mozzarella cheese, sliced
- 3/4 of the prepared sauce
- 2 tbsp / 1/4 oz Parmesan cheese, grated
For the dough
- In a large mixing bowl or the bowl of your stand mixer ( use the dough hook ), combine the flour, cornmeal, salt, sugar and yeast and mix it well together.
- Add the melted butter and water and mix till its fully incorporated. Knead this for about 5 minutes.
- Transfer this dough to a well oiled bowl, coating the dough with oil too. Cover with a damp cloth and set it in a warm spot or room temperature till it is nearly doubled in size. This might take up to an hour.
- Once the dough has risen, remove it from the bowl onto your work surface and roll it out into an 8×6 inch rectangle. Place about 3 tbsp of the chilled sliced butter over the surface of the rolled dough , leaving an a 1/2 inch border from the edge. Now roll the dough into a cylinder.
- Roll out the cylinder to a rough rectangle of 9×2 inch and spread the remaining of the butter slices across the surface, leaving a little border along the edges. Fold this like a business envelope, that is pick up one side and fold it 1/3 way in and pick the other end fold over lapping the first fold ( pic shown below ).
- Pinch all the seams close and return it back to the oiled bowl. Cover again with the damp towel and let it sit in a warm spot or at room temperature until it doubles in size again. This will take another 40-50 minutes.
- While that is proofing, make the sauce and preheat the oven to 425 degrees F. Coat a 9 x2 cake pan with 2 tbsp of olive oil.
- Once the dough has doubled transfer it to your working space and roll it out to a 13 inch diameter round which is about 1/4 inch thick. Transfer this disc into the prepared pan, pushing it to the edges and 1 inch up the side of the cake pan.
For the sauce
- Heat the oil in a medium saucepan and add the onions and garlic to it. Saute till it turns pale pink in color.
- Add the crushed tomatoes, sugar, cayenne and oregano and let the it cook till it thicken to sauce consistency. This can take anywhere between 20-30 minutes on medium low heat.
- Add the basil in the end and remove it from the stove and let it cool down.
- Lay the sliced mozzarella on top of the prepared dough in the cake pan. Next ladle the sauce over the cheese ( I used only 3/4 of the sauce made ) and lastly sprinkle the Parmesan cheese. Bake until the crust turns golden brown. This will take anywhere from 20 – 30 minutes. Remove from the oven and let it rest on the counter for 10 minutes before you slice it. Sprinkle some basil leaves as garnish and serve.