Here’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. This recipe makes two deep dish 9-inch pizzas. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes.
For the Dough:
3 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons salt2 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 onion¼ teaspoon dried oregano
1/2 teaspoon salt2 garlic cloves, minced1 (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:
1 pound mozzarella cheese, shredded (about 4 cups)(Pepperoni)
1/4 cup grated Parmesan cheese
HOW TO MAKE IT:
Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a huge bowl.
Include water and softened spread and blend on low speed, utilizing a batter snare, until completely consolidated, 1 to 2 minutes, scratching sides and base of bowl periodically. Speed up to medium and manipulate until the mixture is lustrous and smooth and pulls from sides of the bowl, 4 to 5 minutes. (You can without much of a stretch make this by hand, blending in the water and spread with a spatula and afterward massaging by hand.)
Coat an enormous bowl with 1 teaspoon olive oil. Utilizing a lubed spatula, move the batter to the bowl, going to cover the mixture in oil; spread firmly with saran wrap. Let ascend at room temperature until.