Deep Dish Pizza with Ricotta and Olives

Ingredients (28)

• Dough:
• 3 1/4 Cups (16.25 ounces) unbleached all-purpose flour
• 1/2 Cup (2.75 ounces) semolina flour (original recipe uses yellow cornmeal)
• 1 1/2 Teaspoons salt
• 2 Teaspoons sugar
• 2 1/4 Teaspoons instant yeast
• 1 1/4 Cups water (10 ounces), at room temperature
• 7 Tablespoons unsalted butter, (3 melted, 4 softened)
• 1 Teaspoon olive oil for bread
• 4 Tablespoons olive oil for baking pans
• Sauce:
• 2 Tablespoons unsalted butter
• 1 medium onion, grated in grater
• 1/2 Teaspoon dried oregano
• 2 cloves garlic, minced
• Pinch of salt
• 1/4 Teaspoon crushed red pepper flakes (my addition)
• 1 (28 ounce) can crushed tomatoes
• 1/4 Teaspoon sugar
• 2 Tablespoons coarsely chopped fresh basil
• 1 Tablespoon olive oil
• Ground pepper to taste
• Toppings: (Remember this is enough for 2 pizzas):
• 1 pound whole milk mozzarella cheese, shredded
• 1/4 Cup grated Parmesan cheese
• 1/2 Cup kalamata olives, coarsely chopped (I really like olives. Original recipe is half this much.)
• 1/2 Cup ricotta cheese (same as olives)
• 1/2 Cup chopped arugula (optional. I left this out.)