CHICAGO STYLE DEEP DISH PIZZA


CHICAGO STYLE DEEP DISH PIZZA


INGREDIENTS:

For the Dough:

3¼ cups all-purpose flour

½ cup yellow cornmeal

1½ teaspoons salt
2 teaspoons sugar

2¼ teaspoons instant yeast

1¼ cups water, room temperature

3 tablespoons unsalted butter, melted

4 tablespoons unsalted butter, softened

1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

2 tablespoons unsalted butter
¼ cup grated onion
¼ teaspoon dried oregano

½ teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil

1 tablespoon olive oil

Freshly ground black pepper

For the Toppings:


1 pound mozzarella cheese, shredded (about 4 cups)
(Pepperoni)

¼ cup grated Parmesan cheese


HOW TO MAKE IT:


Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until