Chicago style deep dish pizza
INGREDIENTS
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Dough
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3 1/4cups (16 1/4 ounces) unbleached all-purpose flour
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1/2cup (2 3/4 ounces) yellow cornmeal
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1 1/2teaspoons table salt
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2teaspoons sugar
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2 1/4teaspoons instant or rapid-rise yeast
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1 1/4cups water (10 ounces), room temperature
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3tablespoons unsalted butter, melted, plus 4 tablespoons, softened
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1teaspoon plus 4 tablespoons olive oil
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Sauce
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2tablespoons unsalted butter
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1/4cup grated onion, from 1 medium onion (see note)
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1/4teaspoon dried oregano
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Table salt
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2medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
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1(28-ounce) can crushed tomatoes (see note)
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1/4teaspoon sugar
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2tablespoons coarsely chopped fresh basil leaves
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1tablespoon extra-virgin olive oil
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Ground black pepper
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Toppings
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1pound mozzarella cheese, shredded (about 4 cups) (see note)
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1/2ounce grated Parmesan cheese (about 1/4 cup)
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MAKES TWO 9-INCH PIZZAS, SERVING 4 TO 6
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