How to Make Chicago-Style Deep Dish Pizza

sallysbakingaddiction.com

Cathy

Food channel style deep dish pizza!

subheading: Pizza Crust (makes 2):

3 and ¼ cups all-purpose flour ( measured correctly)

½ cup yellow cornmeal

1 and ¼ teaspoons salt

1 Tablespoon granulated sugar

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

1 and ¼ cups slightly warm water

½ cup unsalted butter, divided (¼ cup melted, ¼ cup softened)

olive oil for coating

subheading: Tomato Sauce for Both Pizzas:

2 Tablespoons unsalted butter

1 small onion, grated (about ⅓ cup)1

¾ teaspoon salt

1 teaspoon dried oregano

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

3 garlic cloves, minced

one 28-ounce can crushed tomatoes1

¼ teaspoon granulated sugar

subheading: Toppings for Both Pizzas:

4 cups shredded mozzarella cheese2

½ cup 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, add enough to suit your tastes: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms

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