Chicago-Style Deep-Dish Pizza
- 3¼ cups (16¼ ounces) unbleached all-purpose flour
- ½ cup (2¾ ounces) yellow cornmeal
- 1½ teaspoons table salt
- 2 teaspoons sugar
- 2¼ teaspoons instant or rapid-rise yeast
- 1¼ cups water (10 ounces), room temperature
- 3 tablespoons unsalted butter , melted, plus 4 tablespoons, softened
- 1 teaspoon plus 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup grated onion , from 1 medium onion
- ¼ teaspoon dried oregano
- Table salt
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes
- ¼ teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Ground black pepper
- 1 pound mozzarella cheese , shredded (about 4 cups)
- ½ ounce grated Parmesan cheese (about ¼ cup)
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (2 tablespoons)
- Onion (1/4 cup)
- Oregano, dried (1/4 teaspoon)
- Tomatoes (1 (28-ounce) can)
- Cooking & Baking
- All-purpose flour, unbleached (3 1/4 cups)
- Black pepper, Ground (1)
- Cornmeal, yellow (1/2 cup)
- Garlic cloves, medium (2)
- Instant or rapid-rise yeast (2 1/4 teaspoons)
- Olive oil (13 teaspoon)
- Olive oil, extra-virgin (1 tablespoon)
- Sugar (2 1/4 teaspoons)
- Table salt (1 1/2 teaspoons)
- Table salt (1)
- Drinks
- 1 1/4 cups water (10 ounces)
- Dairy
- Butter, unsalted (5 tablespoons)
- Mozzarella cheese (1 pound)
- Parmesan cheese, grated (1/2 ounce)
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Recipe Stats
Published June 29, 2011 (1 year ago).
29 people saved this recipe.
