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NOTE - YOU CAN USE YOUR FAVORITE STORE-BOUGHT PIZZA DOUGH AND SAUCE IF YOU WANT TO SAVE SOME STEPS
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Slice your tomatoes and sprinkle the tops of them with salt and pepper. Place the slices on a plate lined with a paper towel. Set aside until later. This process draws the excess water from the tomatoes so it drains on the paper towel and doesn't sog out your pizza. Plus the salt and pepper help season the tomato.
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Heat the butter in a medium saucepan over medium heat until melted.
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Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes.
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Add garlic and cook until fragrant, about 30 seconds.
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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.
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Remove the pan from the heat, stir in the basil and olive oil, then season with salt and pepper.
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While the sauce is simmering I make the dough. You can do this the other way around if you prefer, it doesn't really matter.
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Combine 2 cups of flour, salt, and yeast in a large bowl.
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Make a well in the center of the flour. Pour in the water and stir with a spoon until a dough forms. Add additional flour 1/4 cup at a time and mix by hand until the dough can be handled without sticking to your fingers. Note: You may not need all the flour.
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Turn dough out onto a lightly-floured surface and knead until smooth - about 6-8 minutes. If dough gets sticky, add more flour a little at a time.
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Lightly coat another mixing bowl with olive oil. Place the dough ball in the bowl turning once to coat the top and bottom of the ball with oil. Cover with a plate or clean towel and place in a warm place until doubled in size (approx. 45 minutes).
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Preheat your oven to 500 degrees.
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Once the dough and sauce are made, it's time to put it together.
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Combine the cornmeal, sugar, and salt, in a small bowl and set aside.
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Cut the dough ball in half. You can get two pizza's out of this recipe. You can cook the extra dough in another skillet or freeze for another time.
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Using your cast iron skillet as a template, roll out the dough into a circle until it covers the bottom. Remove the dough and let it rest on the counter while you heat the skillet on the stove over medium heat.
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Once the skillet is hot add the olive oil. Using a paper towel, carefully coat the entire inside of the skillet with the oil. The hot oil will help brown the crust.
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Sprinkle the bottom of the skillet with the cornmeal mixture (optional).
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Working quickly, with the heat still on, carefully line the bottom of the skillet with your dough. Pull any excess dough up the sides of the skillet. The heat from the stove will start to cook the bottom of the dough, which is what you want. Season the top of dough with a little salt and pepper.
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Ladle in about 1/4 of the sauce. I swirl the sauce everywhere, even on the edges of the dough. You can freeze and save the remaining sauce for the next time you make pizza.
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Drizzle some honey across the sauce (optional)
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Now cover the sauce with the mozzarella cheese. And top the cheese with the tomato slices.
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Continue to cook the pizza on the stove for another 5 minutes or so. This process will help give the pizza crust a head's start.
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Transfer the skillet to the oven and cook for 10-12 minutes or until the crust is golden brown and the cheese is bubbling. Remove the skillet from the oven. Top the pizza with the burrata cheese.
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At this point, I turn off the oven and put the pizza back inside with the door open for 30 seconds. This will help melt the burrata cheese. Remove the pizza from the oven and top it with fresh basil and another splash of olive oil (if you want).
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Allow the pizza to cool for 10 minutes in the skillet.
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Using two spatula's, carefully remove the pizza and transfer it to a cutting board.
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Cut the pizza and eat!
