Homemade Chicago Style Deep Dish Pizza - Make Your Own

HOMEMADE 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 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.

Stir in tomatoes and sugar,
increase heat to high,
and bring to a simmer.

Lower heat to medium-low and simmer
until reduced to about 2½ cups, 25 to 30 minutes.

Off the heat, stir in the basil and olive oil,
then season with salt and pepper.

Laminate the Dough:
Turn the dough out onto dry work surface
and roll into a 15×12-inch rectangle.

Using an offset spatula, spread the softened butter
over the surface of the dough,
leaving a ½-inch border along the edges.

Starting at the short end, roll the dough into a tight cylinder.

With seam side down, flatten the cylinder into an 18×4-inch rectangle.

SOURCE: https://cookheavenlyrecipes.com/hom...kvxf9SbHXq6PF8BWkCMnp8duu4tK8Es1TmOc7aOOIl5PA

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