In a large Mixing Bowl, whisk together the 3 cups all-purpose flour plus more for dusting, 1 tsp instant yeast, 1 tsp fine salt, and 1 tsp granulated sugar. Add the 2 tbsp olive oil plus more for the bowl and 1 cup warm water around 110°F. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough for 8–10 minutes until it is smooth, elastic, and slightly tacky but not sticky. If it sticks to your hands, dust with a small amount of 3 cups all-purpose flour plus more for dusting — but resist adding too much.

Shape the dough into a ball and place it in a lightly oiled Mixing Bowl. Cover tightly with Plastic Wrap or a damp kitchen towel and let it rise at room temperature until doubled in size, about 1 to 1.5 hours.

Once risen, punch the dough down and divide it into 2 equal portions. Shape each into a smooth ball. Cover and let rest for 15 minutes — this makes the dough much easier to stretch.

Crush the canned 1 can whole peeled San Marzano tomatoes crushed by hand by hand directly into a Mixing Bowl, squeezing each one until broken down into a chunky purée. Stir in the 2 cloves garlic minced, 2 tbsp olive oil plus more for the bowl, 1 tsp fine salt, ¼ tsp black pepper freshly ground, and ½ tsp dried oregano (if using). Taste and adjust seasoning. No cooking needed — this is a raw, fresh-style sauce.

Place a Baking Sheet or Pizza Stone on the top rack of your Oven and preheat to 525°F (or as high as your oven will go). Allow at least 30 minutes for the stone or pan to fully preheat — this is the key to a crispy bottom crust.

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.

Transfer the stretched dough onto a sheet of Parchment Paper lightly dusted with 3 cups all-purpose flour plus more for dusting. Spread a thin, even layer of sauce over the dough, leaving a 1-inch border for the crust. Use about 1/3 to ½ cup of sauce per pizza — less is more.

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.