Classic Chicago Deep-Dish Pizza

• All-purpose flour3 cups
• Cornmeal1/4 cup
• Active dry yeast2 1/4 teaspoons
• Sugar1 teaspoon
• Salt1 1/2 teaspoons
• Warm water1 1/4 cups
• Butter, melted1/2 cup
• Olive oil2 tablespoons
• Low-moisture mozzarella cheese, sliced1 lb
• Parmesan cheese, grated1/2 cup
• Italian sausage, raw1 lb
• Crushed tomatoes28 oz can
• Garlic, minced2 cloves
• Dried oregano1 teaspoon
• Dried basil1 teaspoon
• Black pepper1/2 teaspoon

Steps

1. 1

   In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.

2. 2

   In a large bowl, whisk together flour, cornmeal, and salt. Add the yeast mixture and melted butter. Mix until a shaggy dough forms.

3. 3

   Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.

4. 4

   While dough rises, prepare the sauce: In a saucepan, combine crushed tomatoes, minced garlic, oregano, basil, salt, and pepper. Simmer for 20-30 minutes until slightly thickened. Set aside.

5. 5

   Preheat oven to 425°F (220°C). Grease a 9-inch deep-dish pizza pan or cast-iron skillet with olive oil.

6. 6

   Punch down the risen dough. Press the dough into the prepared pan, pushing it up the sides to form a crust. Brush the inside of the crust with a little melted butter.

7. 7

   Layer the sliced mozzarella cheese evenly over the bottom of the crust. If using sausage, cook it separately until browned, drain, and scatter over the cheese. Add any other desired toppings.

8. 8

   Spoon the tomato sauce evenly over the toppings. Sprinkle with grated Parmesan cheese.

9. 9

   Bake for 20-25 minutes, or until the crust is golden brown and the sauce is bubbly. If the crust starts to brown too quickly, loosely tent with foil.

10. 10

    Let the pizza rest for 5-10 minutes before slicing and serving.

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