How To Make Chicago-Style Deep Dish Pizza

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Pizza Crust (makes 2)


3 and 1/4 cups (406g) all-purpose flour (spoon & leveled)
1/2 cup (60g) yellow cornmeal
1 and 1/4 teaspoons salt
1 Tablespoon (12g) granulated sugar

2 and 1/4 teaspoons (7g) Red Star Platinum yeast (1 standard packet)
1 and 1/4 cups (300ml) slightly warm water
1/2 cup (115g) unsalted butter

Tomato Sauce for Both Pizzas

2 Tablespoons (30g) unsalted butter
1 small onion, grated (about 1/3 cup)
3/4 teaspoon salt1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes

3 garlic cloves, minced
one 28-ounce can (794g) crushed tomatoes
1/4 teaspoon granulated sugar

Toppings for Both Pizzas

4 cups (about 16 oz) shredded mozzarella cheese
1/2 cup grated parmesan cheese
optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon

1. If you're preparing both pizzas at the same time, you'll need two deep dish 92-inch round cake pans. 9-inch springform pans can also be used.


2. Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment.

If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl

Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C).