HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

1. 3 ¼ cups all-purpose flour
2. ½ cup yellow cornmeal
3. 1½ teaspoons salt
4. 2 teaspoons sugar
5. 2 ¼ teaspoons instant yeast
6. 1 ¼ cups water, room temperature
7. 3 tablespoons unsalted butter, melted
8. 4 tablespoons unsalted butter, softened
9. 1 teaspoon + 4 tablespoons olive oil, divided
10. For the Sauce:
11. 2 tablespoons unsalted butter
12. ¼ cup grated onion
13. ¼ teaspoon dried oregano
14. ½ teaspoon salt
15. 2 garlic cloves, minced
16. 1 (28-ounce) can crushed tomatoes
17. ¼ teaspoon sugar
18. 2 tablespoons coarsely chopped fresh basil
19. 1 tablespoon olive oil
20. Freshly ground black pepper

For the Toppings:

1. 1 pound mozzarella cheese, shredded (about 4 cups)(Pepperoni)
2. ¼ cup grated Parmesan cheese

Instructions:

1. a Large bowl is used.
2. Using a dough hook, add the water and melted butter, and beat on low speed until the ingredients are completely incorporated, which should take about one to two minutes. Occasionally scrape the sides and bottom of the bowl.
3. Make sure to increase the speed to medium and knead the dough for about four to five minutes, or until it becomes glossy and smooth and pulls away from the edges of the bowl. With the help of a spatula, combine the water and butter, and then knead the mixture by hand. This is a simple recipe that can be made by hand.
4. One teaspoon of olive oil should be used to coat a big bowl. After transferring the dough to the bowl using a spatula that has been oiled, flip it over to ensure that it is coated with oil, and then cover it securely with plastic wrap. Allow to rise at room temperature for forty-five to sixty minutes, or until the volume has approximately doubled.
5. In the meanwhile, while the dough is rising, melt the butter in a medium saucepan over medium heat. This will be done while the dough is rising. Cook the onion, oregano, and salt for around five minutes, turning the mixture regularly, until the liquid has evaporated and the onion has become a golden brown colour.
6. Cook the garlic for approximately thirty seconds, or until it becomes aromatic. Mix in the sugar and tomatoes, then raise the temperature to high and bring the mixture to a simmer. Simmer the mixture until it reaches a volume of around 2½ cups, which should take approximately 25 to 30 minutes. After taking the dish off the fire, pour in the olive oil and basil, and then season it with salt and pepper.
7. Once the dough has been turned out onto a dry work surface, it should be rolled out into a rectangle of 15 inches by 12 inches. Employing an offset spatula, evenly distribute the butter that has been softened throughout the surface of the dough, ensuring to leave a border of ½ inch around the borders. Create a tight cylinder out of the dough by beginning at the shorter end and rolling it out. Using the seam side down, flatten the cylinder into a rectangle of 18 inches by 4 inches.
8. In a transverse direction, cut the rectangle in two. Create a ball by pinching the seams together and folding one half into thirds like a business letter. This will be done with one side. Repeat with the other half of the mixture.
9. Place the balls back into the dish that has been greased, cover them securely with plastic wrap, and place them in the refrigerator to rise for forty to fifty minutes, or until the volume has about doubled.
10. During this time, lower the rack in the oven and raise the temperature of the oven to 425 degrees Fahrenheit.
    Pizzas should be baked: Apply two teaspoons of olive oil to each of two round cake pans measuring nine inches in diameter.
11. Place one ball of dough on a dry surface and spread it out into a circle of thirteen inches in diameter. Rolling the dough loosely around a rolling pin and then unrolling it into the pan is the correct method for transferring the dough to the pan.
12. The dough should be lightly pressed into the pan, working into the corners and upsides that are one inch. If the dough does not expand easily, you should wait five minutes before attempting to stretch it again. To repeat, use the remaining ball of dough.
13. A total of two cups of mozzarella should be sprinkled over the top of the dough for each pizza separately. If you are going to use any meat or vegetable toppings, you should add them now, on top of the cheese instead.
14. The cheese (or toppings) should be spread with 1¼ cups of tomato sauce, and then 2 teaspoons of Parmesan cheese should be sprinkled on top of the sauce. Bake for twenty to thirty minutes, or until the crust is golden brown. The pizza should be removed from the oven and allowed to rest for ten minutes before being sliced and served.