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1
Preheat the oven to 450 degrees F
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2
To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl.
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3
Let stand until foamy, about 10 minutes.
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4
Meanwhile, heat the milk in a small saucepan.
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5
Remove from heat, add the butter, and stir until melted.
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6
In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms.
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7
Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes.
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8
Clean the bowl and coat it generously with olive oil.
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9
Form the dough into a ball, put it in the bowl and cover with a kitchen towel.
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10
Let rise in a warm place until doubled in size, about 1 hour.
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11
Punch the dough down and let rest for 10 minutes.
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12
Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches.
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13
Sprinkle a large baking sheet with cornmeal.
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14
Place the dough on the baking sheet and stretch it into a 15-inch circle.
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15
Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim.
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16
To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough.
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17
Scatter with the stewed tomatoes, then the mozzarella.
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18
Add the onions, mushrooms, and pepperoni.
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19
Sprinkle with basil and oregano.
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20
Bake until crust is golden brown, 15 to 20 minutes.
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21
Cut into wedges and serve immediately.
