In the bowl of a standing mixer combine the 1 1/4 cups warm water, sugar and yeast. Let sit for 5 minutes until the yeast begins to bloom. The water will get foamy and bubbly when ready. Add the 3 3/4 cups of flour, salt, and 1 tablespoon of olive oil. Mix in a standing mixer fitted with a dough hook on medium speed until the dough is smooth, soft and stretchy, about 5 to 7 minutes.
Remove the bowl from the mixer and cover it with a damp towel or plastic wrap. Put in a warm spot until the dough has doubled in volume, about 1 1/2 hours. Punch the dough down and remove it from the bowl. Divide the dough into 2 equal portions and roll into balls. Put on a floured cutting board, dust the dough with flour and cover with a kitchen towel or plastic wrap. Let sit in warm spot for another 1 1/2 hours.
Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft and translucent, about 3 minutes. Add the garlic, red pepper flakes and oregano and saute for another 2 minutes. Stir in the crushed tomatoes and basil. Season with salt and pepper, to taste, and simmer for 10 to 15 minutes over low heat. Remove from the heat and let cool to room temperature before spreading on the pizza dough.
In a large skillet over medium heat cook pancetta until brown and crispy. Remove to a plate lined with a paper towel to drain.
In the same pan the pancetta was cooked in add the onions and turn heat to medium-low. Cook the onions until golden brown and caramelized making sure to stir ever few minutes for about 25 minutes. Remove the onions to a plate and set aside.
*See instructions below of setting up grill or oven to cook pizza.
On a floured work surface, roll out 1 piece of dough into a 12-inch round. Cover a pizza paddle or the backside of a sheet pan with 2 tablespoons of the cornmeal. Put the dough on the paddle. The cornmeal will act as little ball bearings and help the dough slide off the paddle. Brush the dough with 2 tablespoons of the olive oil. Spread half of the sauce evenly over the dough leaving 1-inch space between the end of the sauce and edge of the pizza dough. Top with half of the cheese and with half of all of the toppings.
Carefully slide the pizza off of the paddle or sheet pan onto the hot pizza stone. Cover and let cook until the crust is brown and cheese is melted and bubbly, about 10 minutes. Repeat with remaining dough and toppings. Remove the pizzas from the oven, slice and serve hot.
*Cooking Instructions for Grill: Line the grill grate with bricks. Put a pizza stone on top of the bricks. Cover, turn the grill on high and heat to 500 degrees F. Allow the grill to heat for 30 minutes so the bricks and pizza stone can come to temperature. *Cooking Instruction for Oven: Put a pizza stone in the oven and preheat the oven to 500 degrees F.
Recipe courtesy of Brian Boitano