Chicago-Style Deep Dish Pizza

sallysbakingaddiction.com

John Schumacher

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

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