Hearty Chicago-style dish with thick buttery crust, melted cheese, tomato sauce, and classic savory toppings.
# Ingredient List:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/2 cup yellow cornmeal
03 - 1 1/4 teaspoons salt
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1 1/4 cups warm water (approximately 110°F)
06 - 1/4 cup olive oil
07 - 2 tablespoons unsalted butter, melted
→ Cheese & Toppings
08 - 3 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup sliced pepperoni or cooked Italian sausage (optional)
11 - 1/2 cup sliced mushrooms
12 - 1/2 cup sliced bell peppers
13 - 1/2 cup sliced black olives
→ Tomato Sauce
14 - 2 tablespoons olive oil
15 - 3 cloves garlic, minced
16 - 1 can crushed tomatoes (28 oz)
17 - 1 teaspoon dried oregano
18 - 1 teaspoon dried basil
19 - 1/2 teaspoon sugar
20 - Salt and pepper, to taste
# How-to Steps:
01 - In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy. Add flour, cornmeal, salt, olive oil, and melted butter. Mix until a dough appears. Knead for 5 to 7 minutes until smooth. Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 20 minutes, stirring occasionally. Set aside to cool slightly.
03 - Preheat oven to 425°F. Grease a 12-inch deep-dish pizza pan or cake pan with olive oil.
04 - Press dough into the prepared pan, pushing it up the sides to create a high edge. Evenly sprinkle mozzarella cheese over the dough base.
05 - Layer desired toppings including pepperoni, mushrooms, bell peppers, and black olives evenly over the cheese.
06 - Pour tomato sauce evenly over the toppings. Sprinkle grated Parmesan cheese on top.
07 - Bake for 35 to 40 minutes, or until crust is golden and sauce is bubbling. If the crust browns too fast, cover edges with foil.
08 - Allow to rest for 10 minutes before slicing and serving.
