In a small saucepan (over low heat) heat beef broth, water, butter, and onion until the butter is just melted. Set aside and allow to cool slightly so that you can comfortably stick your finger in and not be burned.
In a large bowl, combine flour, sugar, yeast, garlic powder, salt, basil, and oregano.
Add the warm beef stock mixture into the flour mixture and stir to just combine.
Turn the dough out onto a lightly floured surface and hand knead until the dough is smooth and elastic (approximately 5 minutes).
Return the dough to the bowl and rub the top with olive oil. Cover the bowl with plastic wrap and allow the dough to rise until doubled, approximately 60 minutes.
Brush the bottom of a 12" skillet with 1 tablespoon of olive oil. Sprinkle the cornmeal evenly on the bottom of the skillet.
Preheat oven to 400-degrees.
Deflate the risen dough and allow to sit for 5 minutes. Add the deflated dough to the skillet and press it to evenly cover the entire bottom of the skillet.
Partially bake the pizza dough in a preheated oven for 15 - 20 minutes. Remove the dough from the oven.
Press surface holes (dimples) over the entire crust and brush the top of the partially baked dough with the minced garlic and the remaining 1 tablespoon olive oil.
Top the entire surface with the tomato slices (seasoned with salt and pepper), and the sliced mozzarella.
Sprinkle the top of the pizza with additional basil and oregano.
Bake the pizza in the preheated oven for 25-30 minutes or until the crust is golden brown and the cheese is browned and melted.