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1
Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix until fully combined, 1 to 2 minutes. Knead until dough is glossy and smooth, 4 to 5 minutes.
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2
Coat a large bowl with 1 teaspoon olive oil. Transfer dough to bowl, turning to coat the dough in oil; cover with plastic wrap. Let rise at room temperature until doubled in volume, 45 to 60 minutes.
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3
Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 21/2 cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.
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4
Turn the dough out and roll into a 15x12' rectangle. Spread the softened butter over the surface of the dough, leaving a 1/2-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18x4' rectangle. Cut rectangle in half crosswise. Working with one half, fold into thirds; pinch seams together to form ball. Repeat. Return balls to oiled bowl, cover with plastic wrap, and let rise in refrigerator 40 to 50 minutes. Adjust oven rack to lower position and preheat oven to 425 degrees F.
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5
Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Lightly press dough into pan, working into corners and 1 inch up sides. Repeat.
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6
For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 11/4 cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce. Bake 20 to 30 minutes. Let rest 10 minutes before slicing and serving.
