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 HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

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 nearly doubled in volume, 45 to 60 minutes.
Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

By ruby

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