Chicago-Style Deep Dish Pizza

sallysbakingaddiction.com

Ivan's Mom

subheading: Pizza Crust (makes 2):

3 and ¼ cups ( 420g) all-purpose flour ( spoon & leveled)

½ cup ( 60g) yellow cornmeal

1 and ¼ teaspoons salt

1 Tablespoon ( 12g) granulated sugar

2 and ¼ teaspoons ( 7g) Red Star Platinum yeast (1 standard packet)

1 and ¼ cups (300ml) slightly warm water

½ cup ( 115g) unsalted butter, divided ( ¼ cup melted, ¼ cup softened to room temperature)

olive oil for coating

subheading: Tomato Sauce for Both Pizzas:

2 Tablespoons ( 30g) 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

subheading: Toppings for Both Pizzas:

4 cups (about 16 oz) shredded mozzarella cheese*

½ cup ( 45g) grated parmesan cheese

optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)

additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)

Directions at sallysbakingaddiction.com

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