1-First Step: Prepare the dough by mixing 3 and 1/4 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 and 1/4 teaspoons salt, 1 tablespoon granulated sugar, and 2 and 1/4 teaspoons instant yeast with 1 and 1/4 cups slightly warm water and 1/4 cup melted unsalted butter in a stand mixer or large bowl; beat or knead until the dough is soft and pulls away from the bowl sides, about 4-5 minutes.

2-Form the dough into a ball, coat it in olive oil, cover, and let it rise in a warm place for 1-2 hours until doubled in size.

3-Roll the dough into a 15×12-inch rectangle, spread 1/4 cup softened unsalted butter on top, roll it up lengthwise, cut it in half, form into balls, place in a greased bowl, cover, and refrigerate for 1 hour to rise.

4-Meanwhile, for the sauce, melt 2 tablespoons unsalted butter in a saucepan, add 1 small grated onion (about 1/3 cup), 3/4 teaspoon salt, 1 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes (if using); cook for 5 minutes until the onion browns.

5-Add 3 minced garlic cloves, one 28-ounce can crushed tomatoes, and 1/4 teaspoon granulated sugar; simmer on low-medium heat for 30 minutes until thick and flavorful.

6-Preheat the oven to 425°F. Roll each dough ball into a 12-inch circle, press into 9×2-inch deep dish cake pans, trim the edges, and brush the exposed dough edges with olive oil.

7-Layer half of the 4 cups shredded mozzarella cheese on the bottom, add optional 1/2 cup sliced pepperoni and optional 4 slices cooked and crumbled bacon, pour half of the tomato sauce on top, and sprinkle 1/2 cup grated parmesan cheese.

8-Place the pans on a baking sheet and bake for 20-28 minutes until the crust is golden.

9-Let cool for 10 minutes before slicing.