Chicago-Style Deep Dish Pizza | Sally's Baking Addiction
"Here's how to make Chicago-Style Deep Dish Pizza. My husband and I love making Chicago-style pizza at home and we think this recipe is even better than the real thing!..."
INGREDIENTS
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3 and 1/4 cups (420g) all-purpose flour (spoon & leveled)
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1/2 cup (60g) yellow cornmeal
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1 and 1/4 teaspoons salt
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1 Tablespoon (12g) granulated sugar
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2 and 1/4 teaspoons (7g) Red Star Platinum yeast (1 standard packet)
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1 and 1/4 cups (300ml) slightly warm water
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1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
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olive oil for coating
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2 Tablespoons (30g) unsalted butter
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1 small onion, grated (about 1/3 cup)*
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3/4 teaspoon salt
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1 teaspoon dried oregano
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1/2 teaspoon crushed red pepper flakes (optional, but recommended)
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3 garlic cloves, minced
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one 28-ounce can (794g) crushed tomatoes*
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1/4 teaspoon granulated sugar
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4 cups (about 16 oz) shredded mozzarella cheese*
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1/2 cup (45g) grated parmesan cheese
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optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
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additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)
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