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1
In the bowl of a standing mixer combine the 1 1/4 cups warm water, sugar and yeast.
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2
Let sit for 5 minutes until the yeast begins to bloom.
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3
The water will get foamy and bubbly when ready.
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4
Add the 3 3/4 cups of flour, salt, and 1 tablespoon of olive oil.
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5
Mix in a standing mixer fitted with a dough hook on medium speed until the dough is smooth, soft and stretchy, about 5 to 7 minutes.
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6
Remove the bowl from the mixer and cover it with a damp towel or plastic wrap.
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7
Put in a warm spot until the dough has doubled in volume, about 1 1/2 hours.
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8
Punch the dough down and remove it from the bowl.
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9
Divide the dough into 2 equal portions and roll into balls.
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10
Put on a floured cutting board, dust the dough with flour and cover with a kitchen towel or plastic wrap.
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11
Let sit in warm spot for another 1 1/2 hours.
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12
Sauce:
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13
Heat the olive oil in a medium saucepan over medium heat.
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14
Add the onion and saute until soft and translucent, about 3 minutes.
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15
Add the garlic, red pepper flakes and oregano and saute for another 2 minutes.
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16
Stir in the crushed tomatoes and basil.
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17
Season with salt and pepper, to taste, and simmer for 10 to 15 minutes over low heat.
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18
Remove from the heat and let cool to room temperature before spreading on the pizza dough.
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19
Toppings:
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20
In a large skillet over medium heat cook pancetta until brown and crispy.
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21
Remove to a plate lined with a paper towel to drain.
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22
In the same pan the pancetta was cooked in add the onions and turn heat to medium-low.
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23
Cook the onions until golden brown and caramelized making sure to stir ever few minutes for about 25 minutes.
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24
Remove the onions to a plate and set aside.
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25
*See instructions below of setting up grill or oven to cook pizza.
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26
On a floured work surface, roll out 1 piece of dough into a 12-inch round.
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27
Cover a pizza paddle or the backside of a sheet pan with 2 tablespoons of the cornmeal.
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28
Put the dough on the paddle.
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29
The cornmeal will act as little ball bearings and help the dough slide off the paddle.
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30
Brush the dough with 2 tablespoons of the olive oil.
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31
Spread half of the sauce evenly over the dough leaving 1-inch space between the end of the sauce and edge of the pizza dough.
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32
Top with half of the cheese and with half of all of the toppings.
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33
Carefully slide the pizza off of the paddle or sheet pan onto the hot pizza stone.
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34
Cover and let cook until the crust is brown and cheese is melted and bubbly, about 10 minutes.
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35
Repeat with remaining dough and toppings.
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36
Remove the pizzas from the oven, slice and serve hot.
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37
*Cooking Instructions for Grill:
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38
Line the grill grate with bricks.
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39
Put a pizza stone on top of the bricks.
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40
Cover, turn the grill on high and heat to 500 degrees F. Allow the grill to heat for 30 minutes so the bricks and pizza stone can come to temperature.
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41
*Cooking Instruction for Oven:
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42
Put a pizza stone in the oven and preheat the oven to 500 degrees F.
