Marco's Chicago-Style Pizza
For the Dough:
- 1 package rapid rise dry yeast
- 1 cup warm water
- 1 teaspoon salt
- 1/4 cup olive oil plus 2 tablespoons olive oil
- 1/4 cup cornmeal
- 2-3/4 cups flour
For the Sauce:
- 2 tablespoons olive oil
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1-28 ounce can crushed Italian-style tomatoes
- 1 to 2 teaspoons oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- Salt and pepper to taste
For the Filling for a 9- or 10-inch Pan:
- 1/4 cup butter, melted
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- 1/3 pound sliced fresh mozzarella cheese
- 2 teaspoon basil
- 1/2 medium onion, chopped (optional)
Step 1: For the dough: In the bowl of a stand mixer, dissolve the yeast in the water. Add the olive oil, cornmeal, salt and half of the flour. Beat for 10 minutes. Attach the dough hook and mix in the remaining flour. Knead for several minutes with the mixer.
Step 2: Remove dough and place in an oiled bowl and allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza.
Step 3: To make the sauce: Saute onions and garlic in olive oil until onions are translucent. Add crushed tomatoes.
Step 4: Season with salt, pepper, oregano, red pepper flakes and sugar. Cook until thickened about 25 to 30 minutes.
Step 5: Oil your deep-dish pizza pan.
Step 6: Depending on the size of your pan, place some dough in the pan and push it out to the edges using your fingers. Put in enough dough so that you can run the crust right up the side of the pan. Make it about 1/8-inch thick throughout the pan.
Step 7: Brush melted butter on crust.
Step 8: Place the cheese in tile-like layers on the bottom of the pie. Next put in the tomatoes and then the basil. Add onions if using them, sprinkle the Parmesan cheese, then drizzle olive oil over the top of the pie
Step 9: Bake the pie in a 475°F oven until the top is golden and the crust a light golden brown, about 35 to 40 minutes.