Marco's Chicago-Style Pizza | La Cucina Grandinetti

Ingredients

• 1 package rapid rise dry yeast
• 1 cup warm water
• 1 teaspoon salt
• 1/4 cup olive oil plus 2 tablespoons olive oil
• 1/4 cup cornmeal
• 2-3/4 cups flour
• 2 tablespoons olive oil
• 1/2 medium onion, finely chopped
• 1 clove garlic, minced
• 1-28 ounce can crushed Italian-style tomatoes
• 1 to 2 teaspoons oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup butter, melted
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
• 1/3 pound sliced fresh mozzarella cheese
• 2 teaspoon basil
• 1/2 medium onion, chopped (optional)