Chicago-Style Deep-Dish Pizza

 

Prep Time: 2 hours 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours 55 minutes

Serves: Two 9-inch pizza pies

Ingredients

 

For the Dough:

• 3 cups all-purpose flour
• ½ cup yellow cornmeal
• 1½ teaspoons salt
• 2 teaspoons sugar
• 1 envelope or packet of Active Dry Yeast
• 1¼ cups warm water
• 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
• (optional toppings)
• ¼ cup grated Parmesan cheese

 

Directions

 
1. Make the Dough: Activate the yeast by mixing it into the warm water. Wait for it to begin foaming (about five minutes) and then add in the melted butter. In a separate large bowl, whisk together the flour, cornmeal, salt and sugar. Add the yeast mixture 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 dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. You can also do this by hand.
2. Coat a large bowl with 1 teaspoon olive oil. Using greased spatula, transfer dough to 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.
3. 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.
4. Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15x12-inch rectangle. Using a 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 18x4-inch rectangle. Cut rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to 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 preheat oven to 425 degrees F.
5. Bake the Pizzas: Coat two 9-inch round pans with 2 tablespoons 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 pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
6. For each pizza, add 1/2 pound of the mozzarella evenly over surface of dough. If you're using any meat or veggie toppings, add them now, on top of the cheese. Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, for about 25 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.