Chicago-Style Deep Dish Pizza

Ingredients:

Dough

• 4 cups of flour
• 3 tbsp. finely ground corn flour
• 2 teaspoons coarse salt
• 2.5 tsp. instant yeast
• 2 tbsp olive oil + extra for the bowl
• 4 tbsp melted butter
• 2 tablespoons of vegetable oil
• 1 tbsp. + 2 tbsp. warm water (38°C-43°C)

Toppings

• 3 tbsp olive oil + extra for pans
• 2 cloves garlic, grated
• 0.5 tsp red pepper flakes
• 1 can (800 g) of canned tomato puree (preferably San Marzano)
• 1 teaspoon dried oregano
• 3 x 220g packages of whole milk dry mozzarella, thinly sliced
• Finely grated Parmesan cheese, for topping (optional)

Preparation:

1. Knead the dough:

   
   In the bowl of a stand mixer fitted with a dough hook, combine the flour, cornmeal, salt, yeast, olive oil, melted butter, vegetable oil, and warm water. Mix on medium speed until the dough comes together and pulls away from the sides of the bowl but still sticks to the bottom, about 3 minutes. Reduce the mixer speed to low and mix for another 5 minutes. Transfer the dough to a lightly oiled bowl and turn it over to coat the entire surface with oil. Cover tightly with plastic wrap and let rise in a warm place for 1 hour.
   

2. Meanwhile, prepare the sauce:

   
   Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens slightly, about 1 minute. Add the tomato puree and 1 cup of water. Add the oregano and 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes.
   
3. Preheat oven to 220°C (425°F). Generously grease two 22cm round deep pizza pans (or 22cm crust pans) with about 3 tablespoons of olive oil each. Divide the dough in half, place each half in the bottom of the pan, and press down. Let the dough rest for 15 minutes. Press the dough into the bottom and up the sides of the pan with your fingers. Top each crust with a layer of cheese and spread 1.5 cups of sauce over each.
4. Bake the pizza until the crust is golden brown and the cheese is bubbly, 40-45 minutes (the topping will still be jiggly in the center). Sprinkle with Parmesan cheese (if using); let cool for 15 minutes. Transfer to a cutting board and cut into pieces.
5. You can freeze baked pizza for up to a month. Let it cool, then wrap tightly in plastic wrap and foil. To reheat, unwrap the pizza and bake at 325°F (160°C) until heated through and the cheese is bubbly, 50-60 minutes.