Chicago-Style Deep-Dish Pizza
Author: 
 
Ingredients
Dough:
  • 1 ½ cup plus 2 tbsp. all-purpose flour (in-between 8.1-8.2 oz. on scale)
  • ¼ cup yellow cornmeal (Not corn starch M!)
  • ¾ tsp. salt
  • 1 tsp. sugar
  • 1⅛ tsp. instant yeast
  • ½ cups plus 2 tbsp. water, at room temperature (5 oz.)
  • 1½ tbsp. unsalted butter, melted
  • 1 tsp. olive oil
  • 2 tbsp. unsalted butter, softened
Sauce:
  • 1 tbsp. unsalted butter
  • 2 tbsp. grated onion,
  • ⅛ tsp. dried oregano
  • ½ tsp. salt
  • 3 cloves garlic, minced
  • 1 14.5 oz. can crushed tomatoes
  • ⅛ tsp. sugar
  • 2 tbsp. fresh basil, coarsely chopped
  • 1½ tsp. extra-virgin olive oil
  • Additional Salt and fresh ground pepper, to taste
Assembly:
  • 2 tbsp. olive oil
  • 2 cups shredded mozzarella cheese
  • 3 tbsp. shredded Parmesan cheese
  • Sliced pepperoni (optional)
Instructions
Dough:
  1. Combine flour, cornmeal, salt, and yeast into the bowl of your mixer. With dough hook attachment mix on low speed for about 1 minutes until all ingredients are combined.
  2. Slowly add in water and melted butter and continue to mix on low speed for about 1-2 minutes. Make sure to scrape down the sides to get all ingredients incorporated.
  3. Increase the speed of the mixer to medium and knead the dough for about 4-5 minutes. The dough should become smooth and glossy.
  4. Take a large bowl and add in 1 tsp. olive oil. Using your hands coat the oil on the bowl and add the dough ball to the bowl. Cover the bowl tightly with plastic wrap and place at room temperature in an area without drafts, for about 1 hour.
  5. To laminate the dough, turn the dough out onto a dry work surface. Form dough into an 8- by 6-inch rectangle. Using a spatula or butter knife spread the 2 tbsp. of softened butter evenly on the dough leaving about a ½ inch of un-buttered dough around the edges. Stating at the 6-inch side, roll the dough tightly into a cylinder shape, pinching the ends together. Place the seam side down and flatten the dough into 9- by 2-inch rectangular. Fold dough into thirds, folding up the bottom side and then folding the top side over. Pinch the seams to form a ball. Place the dough ball back in the oiled bowl, cover with plastic wrap and place in the refrigerator. Let set for 40-50 minutes, or until doubled in size.
Sauce:
  1. This can be done while the dough is rising. Melt 1 tbsp. of butter to a medium-sized sauce pan over medium heat. Add in onions, oregano, and salt. Stirring occasionally, cook onions until golden brown, about 4-5 minutes. Add in garlic and cook for about 30 seconds. You should be able to smell garlic. Stir in the tomatoes and sugar and increase the the heat to about medium high. Bring the sauce to a simmer, lower heat to medium-low and keep at simmer for about 25 minutes. The sauce should thicken and reduce to about 1¼ cup. Take the sauce off heat and stir in basil and 1½ tsp. olive oil. Set aside.
Assembly:
  1. Preheat oven to 425 degrees.
  2. Coat a 9-inch cake pan with 2 tbsp. of olive oil. Take dough out on to a dry clean work surface and roll into a 13- inch wide circle. Place the dough in the cake pan and lightly press into the corners and up the sides so that it just reaches the top edge of the pan.
  3. Add the mozzarella cheese to the surface of the dough. Top with the tomato sauce and spread with a rubber spatula so it covers all of the cheese. Sprinkle with Parmesan cheese and then add desired toppings.
  4. Bake for 20-30 minutes until crust in golden brown. Let rest for at least 10 before cutting and serving. Enjoy!
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/04/chicago-style-deep-dish-pizza/