For the Dough:
- 3¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 1½ teaspoons salt
- 2 teaspoons
- 2¼ teaspoons instant yeast
- 1¼ cups 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 cup grated
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- ¼ teaspoon
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon olive oil
- Freshly ground black pepper
- For the Toppings:
- 1 pound mozzarella cheese, shredded (about 4 cups)
- ¼ cup grated Parmesan cheese
HOW TO MAKE IT :
- Create the pastries: whisk the rice, corn, salt, and yeast together in a large pot.
- Add water and melted butter and blend at low level, with a dough hook, 1-2 minutes, scraping side and bowl bottom periodically until fully mixed. Raise pace until the dough is soft and clear, then knead for 4-5 minutes from the sides of the pot. (You can do this simply by heart, blend with a spatula in the water and butter, then knead by heart.)
- Coat 1 tablespoon of olive oil in a wide pot. Switch the dough to the bowl with a greased spatula and twisted to coat the dough with wax. Let the temperature rise at room temperature almost twice, 45 to 60 minutes.
- Create the sauce: cook the butter in a small cup over low heat until it has melted as the dough is rising. Heat, whisk until moisture is evaporated and the ointment becomes golden brown, around 5 minutes. Respectively, apply oregano and salt. Remove garlic and cook for about 30 seconds until it is fragrant.
- Increased the temperature to high, add in tomatoes and and simmer. Reduce to medium-low heat and cook until decreased, 25 to 30 minutes, to around 21⁄2 cups. Stir the basil and olive oil off the fire, and apply salt and pepper to the seasoning.
- Laminate the dough: Cut out the dough and shape into a 15-inch rectangle on a flat work surface. Rub the soft butter over the top of the dough with an angled spatula, creating a margin of 1⁄2 inch around the bottom. Roll the dough in a long ring from the shallow end. Flat the cylinders into a circle of 18 to4 inches with edge side down.
- Half crosswise, split the rectangle. Fold with 1/2 like a business letter to thirds; pinch seams to shape a sphere. The majority of the fifth match. Return the balls to the oiled tub, cover them tightly with plastic wrap and cool until almost doubled in diameter, 40 to 50 minutes. Heat the oven rack to 425 degrees F and ready it for lower location.
- Cover two 9-inch circular panes of olive oil with 2 teaspoons each.
- Turn 1 dough ball and form into 13-inch circle to dry working board. Transform dough into the bowl by loosely wrapping the dough around a rolling pin and winding into the bath. Push dough gently into the bowl and work in corners. When the dough is not able to spread, give 5 minutes to rest before you begin again. Repeat with dough ball that is left.
- Sprinkle on the top of the dough 2 tables of mozzarella on rising slice. Pour over the cheese (or toppings) 11⁄4 cups of and scatter 2 teaspoons of Parmesan over the sauce. (If you've been using some meat or veggie toppings, apply them now, onto the cheese.) Bake for around 20 to 30 minutes until crust is golden brown. Remove from the oven and require to stay 10 minutes before slicing.