Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment.

Add the warm water and ¼ cup of melted butter.

On low speed, beat (or stir) the dough ingredients until everything begins to be moistened.

Beat the dough until it is soft and supple and gently pulls away from the sides of the bowl.

Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside.

Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.

Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl and gently punch down the dough.

Roll the dough into a large 15×12-inch rectangle. Spread ¼ cup of softened butter on top of the dough.

Roll it up lengthwise and cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl.

Cover with aluminum foil and allow to rise in the refrigerator for 1 hour.

Place butter in a medium saucepan over medium heat and allow it to melt. Add the grated onion, salt, oregano, and red pepper flakes.

Once the onion has slightly browned, add the garlic, tomatoes, and sugar. Simmer until it’s hearty, fragrant, and thick.

Preheat oven to 425°F (218°C).

Roll out one dough ball on a lightly floured work surface into a 12-inch circle.

Press the dough into a 9×2-inch deep dish cake pan. Trim any excess dough off the edges.

Fill the pizza with ½ of the cheese, then the pepperoni and bacon or your desired toppings.

Pour about 1 and ¼ cups of sauce evenly on top of each pizza.

Sprinkle each with ¼ cup of grated parmesan cheese.

Place the cake pans on top of a large baking sheet and bake for 20-28 minutes or until the crust is golden brown.

Remove the pizzas from the oven and allow to cool in the pans for 10 minutes. Slice, serve, and enjoy.