Chicago Deep Dish Pizza

• Vegetarian

• Condiments

  • 1 batch Classic marinara sauce, homemade

• Baking & Spices

  • 3 1/4 cups All-purpose flour, unbleached
  • 1/2 cup Cornmeal, yellow
  • 2 1/4 tsp Instant or rapid-rise yeast
  • 1 1/2 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 5 tbsp Olive oil

• Dairy

  • 7 tbsp Butter
  • 1 lb Mozzarella
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 1 1/4 cups Water

Found on houseofnasheats.com

Description

Directions

• In the bowl of a stand mixer, combine the flour, cornmeal, yeast, sugar and salt and mix on low speed with a dough hook for 1 minute. Melt 3 tablespoons of the butter and add it, along with the water, to the dry ingredients. Leave the remaining 4 tablespoons of butter out on the counter to soften. Mix on low for 1 to 2 minutes, until combined, then increase to medium speed and knead for 4 to 5 minutes, until the dough is smooth.
• Pour 1 tablespoon of the olive oil into a large, clean bowl and rub it around the sides to coat the bowl. Transfer the dough to the bowl and give it a turn to coat it in oil so it doesnt dry out. Cover tightly with plastic wrap, then allow the dough to rise in a warm location for 1 hour, until nearly doubled in size.
• When the dough has risen, turn it out onto a clean, dry work surface and roll it into a 15x12-inch rectangle using a rolling pin. Use an offset spatula or butter knife to spread the remaining softened butter evenly over the dough, leaving a 1/2-inch border along the edges. Roll the dough into a tight cylinder (like making cinnamon rolls) starting from the short edge, and pinch the edges together. With the seam side down, flatten the dough into an 18x4-inch rectangle, then cut it in half crosswise. Fold each portion of the dough over itself into thirds, then pinch the seams together to shape into two equally sized balls. Return the dough to the oiled bowl, cover tightly with plastic wrap again, and allow to rise in the refrigerator for another 45 minutes, until nearly doubled in volume again.
• While the dough is rising in the refrigerator, prepare the marinara sauce according to the recipe linked in the notes below. Shred the mozzarella cheese and set aside. Divide the remaining 4 tablespoons of olive oil between the two cake pans and coat the bottoms and sides well. Preheat oven to 425 degrees with the oven in the lowest position.
• To assemble the pizzas, roll out each ball of dough, one at a time, on a clean, dry surface into 13-inch discs about 1/4 inch thick. Transfer each disc to a prepared cake pan and lightly press it into the corners and up the sides. Sprinkle 2 cups of the shredded mozzarella into each pan, then spread 1 1/4 cups of the marinara sauce over the cheese. Sprinkle each pizza with 2 tablespoons of Parmesan, if desired.
• Bake the pizzas for 20 to 30 minutes, until the crust is golden brown. Remove from the oven and allow the pizzas to rest for 10 minutes before slicing and serving.