Chicago-Style Deep Dish Pizza

sallysbakingaddiction.com

Luisa

Pizza Crust (makes 2)

3 and ¼ cups ( 406g) all-purpose flour ( spooned & leveled)

½ cup ( 60g) yellow cornmeal

1 and ¼ teaspoons salt

1 Tablespoon ( 12g) granulated sugar

2 and ¼ teaspoons ( 7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*

1 and ¼ cups (300ml) slightly warm water

½ cup ( 8 Tbsp; 113g) unsalted butter, divided ( ¼ cup melted, ¼ cup softened to room temperature)

olive oil for coating

Tomato Sauce for Both Pizzas

2 Tablespoons ( 28g) unsalted butter

1 small onion, grated (about ⅓ cup)*

¾ teaspoon salt

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes (optional, but recommended)

3 garlic cloves, minced

one 28-ounce can ( 794g) crushed tomatoes*

¼ teaspoon granulated sugar

Toppings for Both Pizzas

4 cups (about 16 oz) shredded mozzarella cheese*

½ cup ( 45g) grated parmesan cheese

optional: ½ cup sliced pepperoni

optional: 4 slices bacon, cooked and crumbled

Directions at sallysbakingaddiction.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer