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Homemade Chicago Style Deep Dish Pizza

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Ingredients
  

For the Dough:

  • 3-¼ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1-½ tsp. salt
  • 2 tsp. sugar
  • 2-¼ tsp. instant yeast
  • 1-¼ cups water, room temperature
  • 3 tbsp. unsalted butter, melted
  • 4 tbsp. unsalted butter, softened
  • 1 tsp, plus 4 tbsp. olive oil, divided

For the Sauce

  • 2 tbsp. unsalted butter
  • ¼ cup onion, grated
  • ¼ tsp. dried oregano
  • ½ tsp. salt
  • 2 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • ¼ tsp. sugar
  • 2 tbsp. chopped fresh basil, coarsely chopped
  • 1 tbsp. olive oil
  • Freshly ground black pepper, to taste

For the Topping:

  • 4 cups mozzarella cheese, shredded
  • Pepperoni
  • ¼ cup grated Parmesan cheese, grated

Instructions
 

To prepare the dough:

  • Although a food processor is the easiest method, this can easily be make this by hand, mixing in the water and butter with a spatula and then kneading by hand.
  • In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast; add water and melted butter and, using a food processor, on low speed, using a dough hook, mix until fully combined, about 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.
  • 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; around 45 to 60 minutes.

To prepare 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 2-½ cups; about 25 to 30 minutes.
  • Remove from heat and stir in the basil and olive oil; season with salt and pepper.

To laminate the dough:

  • Turn the dough out onto dry work surface and roll into a 15 x 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 x 4-inch rectangle; cut the rectangle in half crosswise; working with one half, fold into thirds like a business letter; pinch seams together to form a ball; repeat with the remaining half.
  • Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.
  • Meanwhile, adjust oven rack to lower position and pre-heat oven to 425°F.

To bake the pizzas:

  • Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.
  • Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle; Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan; lightly press dough into the pan, working into corners and 1-inch upsides; if dough resists stretching, let it relax for 5 minutes before trying again; repeat with remaining dough ball.
  • For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough.
  • If using meat or veggie toppings, add them now, on top of the cheese.
  • Spread 1-¼ cups tomato sauce over the cheese, or toppings, and sprinkle 2 tablespoons Parmesan over the sauce.
  • Place in pre-heated oven and bake until crust is golden brown; around 20 to 30 minutes.
  • Remove pizza from the oven and let rest 10 minutes before slicing and serving