Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of 1 tsp salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

While the dough rises, warm 1 tsp olive oil 2 tbsp olive oil plus more for the bowl in a small Saucepan over medium heat. Add the 2 cloves garlic minced minced and cook for 30 seconds until fragrant. Stir in the 1 can crushed tomatoes, 1 tsp dried basil, ½ tsp dried oregano, and 1 tsp salt. Simmer on low for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.

Place a Baking Sheet or Pizza Stone in the Oven and preheat to 475°F for at least 20 minutes — a hot surface is key to a crispy bottom. Punch down the risen dough and divide it in half for two medium pizzas (or keep whole for one large). On a lightly floured surface, stretch or roll the dough into a 12-inch round, about ¼-inch thick. Transfer to a piece of Parchment Paper.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Carefully slide the pizza (on its Parchment Paper) onto the preheated Baking Sheet or Pizza Stone. Bake at 475°F for 12–15 minutes, until the crust is golden and puffed at the edges and the 2 cups low-moisture mozzarella cheese shredded is bubbling and lightly browned in spots. Rotate the pan halfway through for even browning.