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Step 1: Prepare the Dough
1. In a large bowl, whisk together the flour, cornmeal, salt, sugar, and instant yeast.
2. Add the water and melted butter. Mix until combined, then knead the dough (by hand or using a dough hook) until smooth and glossy, about 4–5 minutes.
3. Transfer the dough to a bowl greased with 1 teaspoon olive oil. Turn the dough to coat it in oil, cover tightly, and let it rise at room temperature until nearly doubled, about 45–60 minutes.
Step 2: Make the Sauce
1. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add grated onion, oregano, and salt. Cook until the onion is golden brown, about 5 minutes.
2. Stir in garlic and cook for 30 seconds, then add crushed tomatoes and sugar. Bring to a simmer, reduce heat, and cook until the sauce thickens to about 2½ cups, about 25–30 minutes.
3. Remove from heat and stir in basil, olive oil, and black pepper to taste.
Step 3: Laminate the Dough
1. Roll the risen dough into a 15×12-inch rectangle. Spread softened butter evenly over the surface, leaving a ½-inch border.
2. Roll the dough into a tight cylinder, flatten into an 18×4-inch rectangle, and cut in half. Fold each half into thirds like a letter, form into balls, and refrigerate for 40–50 minutes.
Step 4: Prepare the Pans and Dough
1. Preheat the oven to 425°F (220°C). Grease two 9-inch round cake pans with 2 tablespoons olive oil each.
2. Roll out each dough ball into a 13-inch circle. Transfer to the pans, pressing the dough into the corners and up the sides by about 1 inch. Let rest if it resists stretching.
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