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To put together the dough:
  • three ¼ cups flour
  • half cup yellow cornmeal
  • half teaspoon salt
  • two teaspoons sugar
  • two ¼ teaspoons yeast
  • one ¼ cups room temperature water
  • three tsp unsalted butter
  • four tablespoons tender unsalted butter
  • one teaspoon + four tablespoons olive oil, divided


  • two tablespoons unsalted butter
  • cup grated onion
  • ¼ teaspoon dried thyme
  • Half a teaspoon of salt
  • two cloves minced garlic
  • one(twenty eight oz) can tomato puree
  • Half a tsp of sugar
  • two tablespoons coarsely chopped basil
  • one tablespoon olive oil
  • Freshly floor black pepper
For the covers:
  • one pound shredded mozzarella cheese (approximately four cups)
  • (pepperoni)
  • °¼ cup grated parmesan cheese
the way to make it:
Make the dough: Whisk collectively the flour, cornmeal, salt, sugar, and yeast in a big bowl.
Add water and melted butter and blend on low speed, the use of dough hook, till absolutely combined, one to two minutes, scraping facets and backside of bowl occasionally. Increase speed to medium and knead till dough is vibrant and easy and pulls farfar from facets of bowl, four to five minutes. (You can without difficulty make this with the aid of using hand, by blending water and butter with a spoon after which kneading by hand.)
Cover a big bowl with a teaspoon of olive oil. Using an oiled spoon, switch the dough to the bowl, stirring to coat the dough with the oil; Close tightly with the plastic cap. Let it upward thrust at room temperature till it almost doubles in size, forty five to sixty minutes.
Make the sauce: While the dough is rising, warmness the butter in a medium saucepan over medium warmness till melted. Add onions, thyme and salt. Cook, stirring occasionally, till liquid has evaporated and onion is golden, approximately five minutes. Add garlic and prepare dinner dinner till fragrant, approximately thirty  seconds.
Stir with inside the tomatoes and sugar, enhance the warmth to high, and simmer. Reduce warmness to medium-low and simmer till decreased to approximately 2½ cups, twenty five  to thirty  minutes. Remove from warmness, stir in basil and olive oil, then season with salt and pepper.
Plate the dough: Turn the dough out onto a dry work surface and roll it right into a 15″ x 12″ rectangle. Using an offset spatula, unfold the softened butter over the floor of the dough, leaving a half inch border alongside the edges. Starting at the quick end, roll the dough into an airtight roller. With seam aspect down, flatten the cylinder into an 18″ x four” rectangle.
Enjoy !

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