Pizza Crust – makes 2 so you can have friends and family over or freeze one for later.

• 3 and 1/4 cups of all-purpose flour
• 1/2 cup of yellow cornmeal
• 1 and 1/4 teaspoons of salt
• 1 Tablespoon of granulated sugar
• 2 and 1/4 teaspoons of Red Star Platinum yeast (1 standard packet)
• 1 and 1/4 cups of slightly warm water
• 1/2 cup of unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
• olive oil for coating

Tomato Sauce for Both Pizzas:

• 2 Tablespoons of unsalted butter
• 1 small onion, grated (about 1/3 cup)
• 3/4 teaspoon of salt
• 1 teaspoon of dried oregano
• 1/2 teaspoon of crushed red pepper flakes (optional, but recommended)
• 3 garlic cloves, minced
• one 28-ounce can of crushed tomatoes
• 1/4 teaspoon of granulated sugar

Toppings for Both Pizzas:

• 4 cups (about 16 oz) of shredded mozzarella cheese
• 1/2 cup of grated parmesan cheese
• optional: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
• additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)

For instructions and more about this recipe, head over to sallysbakingaddiction.com.