Ingredients:
For the Dough:
3 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 teaspoons sugar
2 1/4 teaspoons instant yeast
1 1/4 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
1/4 cup grated onion
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper
For the Toppings:
One pound of shredded mozzarella cheese (about four cups)
Pepperoni (optional)
1/4 cup grated Parmesan cheese
Instructions:
Make the Dough: In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast.
Add water and melted butter to the dry ingredients. Mix on low speed with a dough hook until fully combined, scraping the sides and bottom of the bowl occasionally. Increase the speed to medium and knead until the dough is glossy, smooth, and pulls away from the sides of the bowl, about 4 to 5 minutes. Alternatively, you can mix the water and butter with a spatula and knead the dough by hand.
Apply a single teaspoon of olive oil to a large bowl.
Transfer the dough to the bowl and turn it to coat in the oil. Cover tightly with plastic wrap and let it rise at room temperature until nearly doubled in volume, about 45 to 60 minutes.
Make the Sauce : While the dough is rising, melt the butter in a medium saucepan over medium heat. Add the grated onion, oregano, and salt.
Cook for approximately 5 minutes, stirring periodically, or until the liquid has evaporated and the onion is golden brown. Add the minced garlic and heat for 30 seconds or until fragrant.
Stir in the crushed tomatoes and sugar Turn up the heat to high and simmer the mixture.. Reduce the heat to medium-low and simmer until the sauce is reduced to about 2 1/2 cups, approximately 25 to 30 minutes. Remove from heat and stir in the basil and olive oil. To taste, add salt and pepper for seasoning.
Laminate the Dough: Turn the dough out onto a dry work surface and roll it into a 15×12-inch rectangle. Spread the softened butter over the surface of the dough, leaving a 1/2-inch border along the edges. Roll the dough tightly into a cylinder, starting from the short end. Flatten the cylinder into an 18×4-inch rectangle with the seam side down.
Cut the rectangle in half crosswise. Fold each half into thirds like a business letter, pinching the seams together to form two dough balls. Place the dough balls back into the oiled bowl, cover tightly with plastic wrap, and let them rise in the refrigerator until nearly doubled in volume, about 40 to 50 minutes. Preheat the oven to 425°F (220°C) and adjust the oven rack to the lower position.
Cook the pizzas: Spread two teaspoons of olive oil in each of the two 9-inch round cake pans.. Roll out one dough ball into a 13-inch circle on a dry work surface. Transfer the dough to one of the pans by rolling it loosely around a rolling pin and unrolling it into the pan. Press the dough lightly into the pan, working it into the corners and 1-inch up the sides Give the dough five minutes to relax if it is resistant to stretching before attempting again.. Repeat with the remaining dough ball and pan.
Sprinkle 2 cups of shredded mozzarella evenly over the surface of each pizza dough. If desired, add any meat or veggie toppings, such as pepperoni. Spread 1 1/4 cups of tomato sauce over the cheese and toppings, then sprinkle 2 tablespoons of grated Parmesan over the sauce.
Bake the pizzas until the crust is golden brown, about 20 to 30 minutes. Remove the pizzas from the oven and let them rest for 10 minutes before slicing and serving.
Enjoy your Homemade Chicago Style Deep Dish Pizza!