Chicago-Style Deep Dish Pizza
"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. Yield: recipe makes two deep dish 9-inch pizzas. Kevin and I finished one by ourselves. 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...."
INGREDIENTS
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PIZZA CRUST (MAKES 2)
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3 and 1/4 cups all-purpose flour
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1/2 cup yellow cornmeal
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1 and 1/4 teaspoons salt
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1 Tablespoon granulated sugar
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2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
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1 and 1/4 cups slightly warm water
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1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cup softened)
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olive oil for coating
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TOMATO SAUCE FOR BOTH PIZZAS
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2 Tablespoons unsalted butter
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1 small onion, grated (about 1/3 cup)1
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3/4 teaspoon salt
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1 teaspoon dried oregano
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1/2 teaspoon crushed red pepper flakes (optional, but recommended)
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3 garlic cloves, minced
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one 28-ounce can crushed tomatoes1
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1/4 teaspoon granulated sugar
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TOPPINGS FOR BOTH PIZZAS
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4 cups shredded mozzarella cheese
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1/2 cup grated parmesan cheese
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optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
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additional optional toppings, add enough to suit your tastes: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms
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