Homemade version of classic Chicago deep-dish pizza with cheese on the bottom and top, Tasty, crispy, and spicy !!
TO MAKE WE’LL NEED :
FOR THE DOUGH :
3 cups white flour.
1/2 cup melted butter.
1/2 cup softened butter.
2 tsp granulated sugar.
2 tsp salt.
2/3 cup olive oil.
2 teaspoons instant yeast.
½ cup yellow cornmeal.
1 cup of water.
FOR THE SAUCE :
2 tbsp unsalted butter.
1 small grated onion.
1/2 tsp salt.
1 tsp garlic powder.
1 can crushed tomatoes.
2 tbsp chopped fresh basil.
1 tsp olive oil.
1 tsp black pepper.
A pinch of sugar.
I used mozzarella and cheddar cheese.
In a large bowl, I whisked together flour, cornmeal, salt, sugar, and yeast. I added melted butter and water and mixed until fully combined.
I coated a bowl with 1 tsp olive oil and placed the dough in the bowl. ( covered with plastic wrap and let rise about 30-45 minutes ) .
Using a saucepan over medium heat, I melted butter. I cooked the onion until is golden brown.
I added cooked onion to crushed tomatoes and sugar, basil, garlic powder, black pepper, and salt, cooked the mixture again for about 20 minutes.
Preheat your oven to 425°F (215°C).
I removed the dough and brought it onto a floured surface. Rolled it out into a 12-inch (30 cm) circle. You want to stretch it out as much as you can to make a large circle. The dough needs to be stretched out enough to cover the bottom and sides of the baking pan.
For each pizza, I sprinkled 2 cups of mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) .
And I spread 1 1/2 cups tomato sauce over the cheese (or toppings) and sprinkled 2 tablespoons of Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes.
I removed the pizza from the oven and let rest 10 minutes before slicing and serving.