Add the sea salt to the bowl of a stand mixer. Add water and swirl around until dissolved. Add the yeast and wait 15 seconds. Swirl the mixture to dissolve the yeast. Add the cornmeal, melted butter and flour. Mix on a stand mixer using a dough hook on slow speed until the dough comes together, about 7 minutes. Scrape down the bowl several times while mixing. Coat the bottom of a large bowl with a little olive oil and transfer the dough to the bowl. Rotate the dough several times to coat and cover with plastic wrap. Allow to rest for one hour.

In a medium saucepan, heat the olive oil and butter until the butter melts. Add the onion and sauté until soft. Add the salt, black pepper, oregano, rosemary, red pepper flakes, garlic and sugar. Stir well. Add the crushed tomatoes and stir again. Simmer for about 30 minutes until the sauce thickens. Remove from heat.

After the dough has rested, place the dough onto a clean countertop and roll into an 18 x 12" rectangle. Spread the remaining softened butter over the dough. Starting at a short end roll the dough into a cylinder and place seam side down on the counter. Flatten the dough into a 4" x 18" rectangle. Turn the dough over seam side up. Roll the right ⅓ of the dough over the center then roll the left ⅓ of the dough over the center (in thirds). Turn the ball over again and roll on the countertop to tighten the dough ball. Make sure the seam on the bottom is sealed and pinch closed if necessary. Return the ball to an oiled bowl, cover with plastic wrap and place in the refrigerator for 45 minutes.

Coat the inside of a 12 inch deep dish pizza pan with 2 tablespoons of olive oil. Roll the dough ball into a 15 inch round disc on the countertop, roughly ¼ inch thick. Place the pizza pan on top of the dough to make sure the size is right. The dough should extend an inch or so around the pizza pan. Roll the dough loosely around the rolling pin and transfer to the prepared pizza pan. Unroll the dough and press into the pan making sure the corners are pushed down. There should be approximately 1 inch of dough rising up the side of the pan. Lightly brush the rim of the dough with a little olive oil. Spread the mozzarella and asiago cheese evenly over the dough though add pepperoni evenly on top of the cheese. Spoon the sauce over the pepperoni. Sprinkle the Parmesan or Pecorino Romano cheese on top of the sauce.

Bake for 25 - 35 minutes until golden brown. Let the pizza cool for about 10 minutes before cutting. This pizza reheats well. Just place a slice on a piece of foil in a 300 degree oven for 12-15 minutes.