(makes 2 9-inch rounds)

Crust:

• 3 1/4 c all purpose baking flour
• 1/2 c (60g) yellow cornmeal
• 1 1/4 tsp salt
• 1 tbsp granulated sugar
• 2 1/4tsp instant yeast (1 standard packet)
• 1 1/4 c (300ml) slightly warm water
• 1/2 c (115g) unsalted butter, divided (1/4c melted, 1/4c softened)
• olive oil (for coating)

Tomato sauce

• 2tbsp (30g) unsalted butter
• 1 small onion, grated (1/3 c)
• 3/4 tsp salt
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 3 garlic cloves, minced
• 1 28oz can crushed tomatoes
• 1/4 tsp granulated sugar

Toppings

• 4 cup (16oz) shredded mozz
• 1/2 c (45g) grated parm
• pepperoni/sausage/green peppers/whatever

(Oven 425)

1. Combine cornmeal, salt, sugar, yeast in bowl
2. Give ingredients quick toss in mixer/with spoon
3. Add warm water and 1/4c melted butter (water ~90f)
4. Beat/stir ingredients on low speedbeat dough until soft and supple and gently pulls away from sides of bowl/falls off dough hook (4-5min). If dough feels too tough, beat in 1 tsp warm water, if too soft, 1tbsp flour
5. Remove from bowl, form into ball.
6. Lightly grease large mixing bowl w/ olive oil, roll ball in oil
7. Cover bowl w/ aluminum foil
8. Allow to rise in slightly warm environment 1-2 hours or until double in size
9. Once dough is ready, lightly flour large work surface
10. Remove dough from bowl, set bowl and foil aside for later use
11. Gently punch down dough to remove any air bubbles and roll dough into large 15x12 rectangle
12. Spread 1/4 c softened butter on top of dough, roll up lengthwise, form into two balls (or 1 if doing large pizza) and place back in greased bowl. Cover w/ foil, allow to rise in fridge 1 hr for 1 hour until they are puffy while making sauce
13. Sauce: Place butter in med saucepan allow to melt
14. Once melted add onion salt oregano red pepper flakes.
15. Once onion has slightly browned (~5min) add garlic, tomatoes, sugar
16. Turn heat down to low-medium and allow to simmer until hearty, fragrant, and thick (~30min)
17. Should have 2 1/2 c sauce
18. Remove from heat, set aside until ready to use
19. Preheat oven to 425f (218c)
20. Assemble pizza: Roll ball of dough out on lightly floured work surface, working into 12 inch circle (for 9 inch round)
21. Place over deep dish cake pan
22. Press dough into cake pan w/ fingers
23. Trim excess dough w/ sharp knife
24. Fill with cheese
25. add toppings
26. Bake 20-28 min or until crust is golden brown; can cover ~15 min to prevent heavy browning

https://sallysbakingaddiction.com/how-to-make-chicago-style-deep-dish-pizza/