CHICAGO-STYLE-DEEP DISH PIZZA

 

*ingredients:
+To preparing dough:
°3 1/3 cup flour
°1/2 c cornmeal
°1½ tsp salt
°2 tsp sugar
°2¼ tsp instant yeast
°1¼ c water
 °3 tablespoons melted unsalted butter
°4 tsp unsalted butter
°1 teaspoon + 4 tablespoons olive oil, divided
+Sauce:
°2 tablespoons unsalted butter
°cup grated onion
°¼ teaspoon dried thyme
°Half a teaspoon of salt
°2 cloves minced garlic
°1 (28 ounce) can tomato puree
°Half a teaspoon of sugar
°2 tablespoons coarsely chopped basil
°1 tablespoon olive oil
°Freshly ground black pepper
+For the covers:
°1 pound shredded mozzarella cheese (about 4 cups)
(pepperoni)
°¼ cup parmesan cheese
*How to make it:
Making dough: Whisking flour, cornmeal, salt, sugar, also yeast in  bowl.
Add water and melted butter and mix on low speed, using dough hook, until completely combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is shiny and smooth and pulls away from sides of bowl, 4 to 5 minutes. (You can easily make this by hand, by mixing water and butter with a spoon and then kneading by hand.)
Covering bowl with tsp olive oil. Using an oiled spoon, transfer the dough to the bowl, stirring to coat the dough with the oil; Close tightly with the plastic cap. Let it rise at room temperature until
Almost doubles in size, 45 to 60 minutes.
Make the sauce: While the dough is rising, heat the butter in a medium saucepan over medium heat until melted. Add onions, thyme and salt. Cook, stirring occasionally, until liquid has evaporated and onion is golden, about 5 minutes. Adding garlic and cook to fragrant, for 30 sec.
Stir in the tomatoes and sugar, raise the heat to high, and simmer. Minimize heat to medium-low & simmer to reduce to about 2½ c, 25 to 30 min. Remove from heat, stir in basil and olive oil, then season with salt and pepper.
Plate dough: Turning dough out to a dry work surface & roll it to a 15″ x 12″ rectangle. Use an offset spatula, spreading softened butter on surface of dough, leave ½ inch border along edges. Starting at the short end, roll the dough into an airtight roller. With seam side down, flatten the cylinder into an 18″ x 4″ rectangle.
Cut the rectangle crosswise. Working with half, fold it into thirds like a business letter; Pinch layers together to form a ball. Repeat with rest half. Return the balls to the oiled bowl, cover them tightly with plastic wrap, and let them rise in the refrigerator until approximately double in size, 40 to 50 minutes. Meanwhile, set oven rack to lower position and preheat oven to 425°F.
Bake the pizza: Coat two 9-inch round trays with 2 tablespoons of olive oil each.
Transfer one dough ball to a dry work surface and roll out into a 13-inch circle. Transfer the dough to the pan by wrapping the dough loosely around the rolling pin and rolling it out into the pan. Gently press the dough into the pan, using 1-inch corners and top sides. If the dough resists stretching, let it rest for 5 minutes before trying again. Repeat with the remaining dough ball.
For each pizza, sprinkle 2 cups of mozzarella cheese evenly over the surface of the dough. (If using any meat or vegetable layer, now add on top of the cheese.) Spread 1¼4 cups of tomato sauce over the cheese (or topping) and sprinkle 2 tablespoons of Parmesan cheese over the sauce. Baking to crust is golden brown, 20 to 30 min. Remove the pizza from the oven and let it rest for 10 minutes before slicing and serving.
Enjoy !


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