HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

RECIPE :

Homemade Chicago Style Deep Dish Pizza is a culinary masterpiece that brings the heartiness and flavor of Chicago’s famous pizza to your table. Whether you’re creating it for a special occasion or simply satisfying your pizza cravings, this dish promises a slice of Windy City bliss in every bite. Gather your ingredients, assemble your pizza, and savor the rich, cheesy, and savory goodness that defines Chicago-style deep-dish pizza.

Homemade Chicago Style Deep Dish Pizza

“Homemade Chicago Style Deep Dish Pizza is a delightful culinary creation that brings the iconic flavors of the Windy City right to your kitchen.”

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

INSTRUCTIONS:

For Making the Dough:

1. In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast.
2. Add the water and melted butter to the dry ingredients. Mix on low speed using a dough hook attachment, or mix by hand, until the mixture is fully combined. This should take about 1 to 2 minutes, and be sure to scrape the sides and bottom of the bowl occasionally.
3. Increase the mixing speed to medium and knead the dough until it becomes glossy, smooth, and begins to pull away from the sides of the bowl. This usually takes about 4 to 5 minutes. If you prefer, you can also do this by hand, mixing in the water and butter with a spatula and then kneading the dough by hand.
4. Coat a large bowl with 1 teaspoon of olive oil. Using a greased spatula, transfer the dough to the bowl, turning it to ensure the dough is coated with oil. Cover the bowl tightly with plastic wrap.
5. Allow the dough to rise at room temperature until it has nearly doubled in volume. This typically takes around 45 to 60 minutes.

For Making the Sauce:

6. While the dough is rising, heat the butter in a medium saucepan over medium heat until it’s fully melted.
7. Add the onion, oregano, and salt to the melted butter. Cook, stirring occasionally, until the liquid has evaporated and the onion turns golden brown, approximately 5 minutes.
8. Stir in the garlic and cook until it becomes fragrant, which should take about 30 seconds.
9. Add the tomatoes and sugar to the saucepan. Increase the heat to high, and bring the mixture to a simmer. Then, lower the heat to medium-low and let it simmer until it has reduced to about 2½ cups, which takes roughly 25 to 30 minutes.
10. Remove the saucepan from the heat and stir in the basil and olive oil. Season the sauce with salt and pepper to taste.

For Laminating the Dough:

11. Once the dough has risen, turn it out onto a dry work surface and roll it into a 15×12-inch rectangle.
12. Using an offset spatula or a regular spatula, spread the softened butter evenly over the surface of the dough, leaving a ½-inch border along the edges.
13. Starting at the short end, carefully roll the dough into a tight cylinder.
14. With the seam side down, gently flatten the cylinder into an 18×4-inch rectangle.