3 tablespoons olive oil
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 28-ounce can Italian plum tomatoes, crushed by hand
1 teaspoon granulated sugar
1/2 teaspoon dried oregano
1/4 cup loosely packed fresh basil leaves, torn by hand
Semolina, for sprinkling
Two 1-pound balls pizza dough, store-bought or Laura's Basic Pizza Dough, recipe follows
Pitted and sliced kalamata olives
Crumbled feta
Fresh oregano leaves
Grated lemon zest, for garnish after baking
Crumbled cooked bacon
Thinly sliced red onion
Shredded mozzarella
Grilled eggplant
Grilled mushrooms
Shredded smoked mozzarella
1 1/3 cups warm water (110 degrees F)
2 1/2 teaspoons sugar
One 1/4-ounce envelope active dry yeast
2 tablespoons extra-virgin olive oil, plus more for brushing
3 teaspoons salt
3 1/2 to 4 cups Italian 00 flour or, if you cant get your hands on it, regular all-purpose flour will do
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