HOMEMADE CHICAGO STYLE DEEP DISH PIZZA INGREDIENTS: For the Dough: 3¼ cups all-purpose flour
HOMEMADE CHICAGO STYLE DEEP DISH PIZZA INGREDIENTS: For the Dough: 3¼ cups all-purpose flour ½ cup yellow cornmeal 1½ teaspoons salt 2 teaspoons sugar 2¼ teaspoons instant yeast 1¼ 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 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, shredded (about 4 cups) (Pepperoni) ¼ cup grated Parmesan cheese HOW TO MAKE IT: Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter 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 the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.) Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the 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. 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. Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened b https://www.instagram.com/p/B-OL9Lgnt1S/?igshid=agn2jdwhcgf9 -- source link