HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

Homemade Chicago-Style Deep Dish Pizza Recipe
Chicago-style deep dish pizza is a hearty and satisfying dish that features a thick, buttery crust, a generous layer of gooey cheese, and a rich tomato sauce. This recipe will guide you through making this iconic pizza at home, complete with detailed instructions for creating the perfect dough, sauce, and assembling the pizza.

Ingredients:
For the Dough:

• All-Purpose Flour: 3¼ cups
• Yellow Cornmeal: ½ cup
• Salt: 1½ teaspoons
• Sugar: 2 teaspoons
• Instant Yeast: 2¼ teaspoons
• Water (room temperature): 1¼ cups
• Unsalted Butter (melted): 3 tablespoons
• Unsalted Butter (softened): 4 tablespoons
• Olive Oil (divided): 1 teaspoon + 4 tablespoons

For the Sauce:

• Unsalted Butter: 2 tablespoons
• Grated Onion: ¼ cup
• Dried Oregano: ¼ teaspoon
• Salt: ½ teaspoon
• Garlic Cloves (minced): 2
• Crushed Tomatoes (28-ounce can): 1
• Sugar: ¼ teaspoon
• Fresh Basil (coarsely chopped): 2 tablespoons
• Olive Oil: 1 tablespoon
• Freshly Ground Black Pepper: to taste

For the Toppings:

• Mozzarella Cheese (shredded): 1 pound (about 4 cups)
• Pepperoni (optional): as desired
• Parmesan Cheese (grated): ¼ cup

Instructions:

Making the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast.
2. Mix Wet Ingredients: Add the room-temperature water and melted butter to the dry ingredients. Mix on low speed with a dough hook until combined, about 1-2 minutes. Scrape the sides and bottom of the bowl occasionally.
3. Knead the Dough: Increase the mixer speed to medium and knead the dough until it becomes glossy and smooth, pulling away from the sides of the bowl, about 4-5 minutes. If making by hand, mix with a spatula until combined, then knead by hand.
4. First Rise: Coat a large bowl with 1 teaspoon of olive oil. Transfer the dough to the bowl, turning to coat it in oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Making the Sauce:

1. Cook the Onion: While the dough is rising, heat the butter in a medium saucepan over medium heat until melted. Add the grated onion, oregano, and salt. Cook, stirring occasionally, until the liquid evaporates and the onion turns golden brown, about 5 minutes.
2. Add Garlic and Tomatoes: Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes and sugar. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes.
3. Finish the Sauce: Remove from heat and stir in the fresh basil and olive oil. Season with salt and freshly ground black pepper to taste.

Laminating the Dough:

1. Roll and Butter 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 ½-inch border along the edges.
2. Shape the Dough: Starting at the short end, roll the dough into a tight cylinder. Flatten the cylinder into an 18×4-inch rectangle.
3. Form Balls: Cut the rectangle in half crosswise. Fold each half into thirds like a business letter, pinching the seams to form a ball. Place the dough balls back into the oiled bowl, cover tightly with plastic wrap, and let rise in the refrigerator until nearly doubled in volume, 40 to 50 minutes.

Baking the Pizzas:

Read more on next page