Chicago Style Deep-Dish

  • 2 1/2 Cups All Purpose Flour
  • 3/4 Cups Cornmeal
  • 2 Tablespons Sugar
  • 1 teaspoon salt
  • 1 Teaspoon Instant Yeast
  • 6 Tablespoons Melted Butter
  • 1 Cup Water

1. Mix all of the dry ingredients until fully incorporated.  Add the melted buter and stir until the butter has been fully absorbed by the flour.  Your dry mixture should have a fairly consistent, fine texture to it without any large clumps of butter.

2. Add the water and stir with a fork until you have the dough mostly incorporated.  Finish off the dough by kneading it in the bowl by hand.  You should be able to clean off the sides of the bowl with the dough.  Knead until the bowl is completely clean and your dough is soft and smooth to the touch.

3.  Cover the bowl with plastic and let rise for an hour.

4. For the sauce, you will need a strong flavor and thicker texture in order to stand up to the heavier pizza.  Start with a 28 ounce can of crushed tomatoes and blend them until smooth.  Then add a can of tomato paste and stir until combined and the sauce is thickened.  Add salt and pepper to taste.

5. Pre-heat the oven to 450 degrees.

6. In order to allow for easier un-panning of the pizza, place a piece of parchment paper in the pan before the dough.  Shape the dough in the pan, pressing it out by hand and pulling it up the sides and slightly over if you have enough dough.

7. When selecting your toppings, think big.  You have a lot of pie to fill and how you layer the toppings is going to affect how the pizza comes out in the end.  Start with shredded cheese, then your toppings and then finish with the sauce.

8. Bake at 450 degrees for twenty minutes, turning the pizza at the halfway point to encourage even baking.

9. When the pizza is done, carefully lift it out of the pan and transfer it to a cooling rack.  Slide the parchment paper out from underneath the pizza and llow it to cool for five minutes.

10.  Enjoy

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