Your impulse as cook is to turn up the heat and go fast with the onions. But no!
Your chefery discipline demands you do this slowly.
The thing is, the onion-sugars are released and brown on the bottom of the pan. The liquid released is used to deglaze the pan as the onions are cooking and that is what turns them all brown. You see they are greatly reduced. This is three nice size onions diminished to a small sweet wet pile.
If they go too fast then you can add a little water to stop them from burning.
This is one anchovy from a tiny jar. The white dots are cold fat from the refrigerator.
This is 1/3 a tiny tin of tomato paste, and that's all that the pizza sauce is. Tomato paste and anchovy and a little water. Very bright. The anchovy broadens the profile considerably.
Mushrooms are coated with olive oil.
This dough is 20% semolina flour for strength, and 80% all purpose flour and salt and a lot less yeast than ordinary, about 1/4 teaspoon. It is stirred without kneading and placed in the refrigerator and aged overnight. Only half the bowl of dough is used. The second half is reserved for later. It will age longer up to a few days.
Cornmeal is used to remove half the dough and to stretch out on the tray. More is added as the dough is stretched and flipped. The entire bottom is coated with cornmeal to act as ballbearing to slide the pizza off the tray and onto the pizza stone.
Baked at 500℉ on a preheated stone.
This is a medium size pizza, so loaded with ingredients that two slices is quite enough. The rest must wait until there is enough room for it.
* The semolina included in the dough.
* The dough aged at least one day.
* The cornmeal coating the dough ball.
* The single anchovy mixed with the sauce.
* The sweet caramelized onion.
* The additional cornmeal ballbearings.
* The preheated pizza stone.
These are the pizza-tricks that will cause your friends to declare you pizza genius.