For the Dough:
3¼ cups (16.25 oz) all-purpose flour
½ cup (2.75 oz) yellow cornmeal
1½ tsp salt
2 tsp sugar
2¼ tsp instant or rapid rise yeast
1¼ cups (10 oz) water, at room temperature
3 Tb unsalted butter, melted
1 tsp. olive oil
4 Tb unsalted butter, softened
For the Sauce:
2 Tb unsalted butter
¼ cup grated onion (from large holes of grater)
¼ tsp dried oregano
½ tsp salt
2 garlic cloves, minced or pressed (2 tsp)
1 (28 oz) can crushed tomatoes
¼ tsp sugar
2 Tb fresh basil leaves, coarsely chopped
1 Tb extra-virgin olive oil
Ground black pepper
For Assembling and Topping:
4 Tb olive oil
1 lb mozzarella, shredded (about 4 cups)
½ oz parmesan cheese, grated (about ¼ cup)