If you like deep dish Chicago Style Pizza you will love this crust and sauce recipe. No one would ever know this is homemade. The crust has lots of butter flavor. Truly the best deep dish pizza!!!
Dough: Makes 2 pizza’s
3 1/4 cups all-purpose flour
1 1/2 teaspoon salt
2 teaspoon sugar
2 1/4 teaspoon yeast
1/2 cup corn meal
whisk all together then add
1 1/4 cup warm water
3 tablespoons melted butter
Mix with dough hook 3 – 5 minutes.
Coat glass bowl with 1 teaspoon olive oil. Place dough in greased bowl and coat dough with the oil in the bowl, cover with plastic wrap and let rise 45 minutes to 1 hour.
After 1 hour on lightly oiled surface (no flour) flatten dough out in a square. Spread 4 tablespoon of room temperature butter over dough leaving an inch edge.
Roll dough up like a jelly roll. With seam side down, cut in half.
Fold each piece in thirds like a letter.
Put back in bowl and let rise for 40 – 50 minutes in the refrigerator.
Roll out dough to a 13 inch circle. Put 2 tablespoon olive oil in each 2 – 9 in round cake pans.
Assemble pizza with cheese first, toppings, and sauce.
Preheat oven – 425 degrees Bake for 20 – 30 minutes
In a sauce pan melt 2 tablespoons butter
1/4 cup grated onion
1/4 teaspoon oregano
1/2 teaspoon salt
cook until light brown, then add
2 cloves minced garlic
1 28 ounce crushed tomatoes
1/4 teaspoon sugar
Cook 25 – 30 minutes, remove from heat and add
2 tablespoons chopped basil
1 tablespoon olive oil