• All ingredients ready? Let's begin!
  

Pizza Dough

• In a large mixing bowl, combine the water, yeast, and sugar. Give it a gentle stir and set aside for about 10 minutes until the yeast starts to expand and bubble.
  
• Gently stir in the salt and olive oil. Add the flour and stir well to combine until the dough comes together into a sticky ball. Add more flour or water if needed.
  
• Lightly flour a flat work surface. Turn the dough onto the floured surface and knead with the heels of your hands for at least 5 minutes and up to 10 minutes, dusting with a little more flour as needed if the dough is too sticky.
  
• Wipe out the mixing bowl well. Place the ball of dough in the bowl. Cover with plastic wrap and place it in an oven that is turned off (or another draft-free space). Allow the dough to rise until doubled in size, approximately 60 minutes.
  
• After the dough has doubled in size, punch it down and divide it into 4 equal size balls. Place these on a sheet pan and return to the oven to rise again while you make the filling, approximately 40 to 60 minutes.
  

Filling

• In a large sauté pan over medium-high heat, warm the olive oil. Add the onions and sauté until just starting to wilt, stirring often, approximately 5 minutes.
  
• Stir in the cumin, za’atar, coriander, cayenne, salt, and pepper. Sauté until very aromatic. Add the cilantro and set aside to cool.
  

Assembly & Baking

• While the filling is cooling, lightly flour your work surface and roll each ball of dough into 8-inch discs.
  
• Preheat the oven to 400°F.
• Spread 1/2 of the cooled filling on one disc and 1/2 on another, leaving about a 1-inch perimeter free of filling.
  
• Wet the edges of each pizza with a little water.
  
• Place the other 2 dough rounds on top of the filling and press the edges to form a tight seal. You can use the tines of a fork to do this. Roll the filled pizzas again so they are flat and about 12-inches in diameter.
  
• Sprinkle a clean baking sheet or pizza stone with a little cornmeal. Place a pizza on the sheet pan and transfer it to the preheated oven. Bake for 20 to 25 minutes until the crust is golden brown and a little crispy.
  
• Remove from the oven and brush the pizza with extra virgin olive oil.
  
• Slice and serve while warm. Bake the other pizza the same way while enjoying the first one.