Chicago-Style Deep-Dish Pizza

Ingredients

• 3 1/4 cups bread flour (organic, high protein)
• 1/2 cup fine cornmeal (stone-ground, adds texture and sweetness)
• 1 1/4 tsp sea salt
• 1 tsp organic cane sugar
• 2 1/4 tsp instant yeast (1 packet)
• 1 1/4 cups warm filtered water (approximately 105°F)
• 1/4 cup unsalted European-style butter (melted)
• 2 tbsp cold-pressed olive oil
• 3 tbsp olive oil (for pan oiling and sauce preparation, divided)
• 1 lb whole milk mozzarella (low-moisture, sliced, avoid pre-shredded)
• 28 oz San Marzano whole tomatoes (1 large can, DOP certified if possible)
• 2 cloves garlic (minced)
• 1 tsp sea salt
• 1 tsp sugar
• 1 tsp dried oregano
• 1 pinch crushed red pepper
• 1/4 cup fresh basil (torn, approximately 1 handful)
• 1/2 cup Parmigiano-Reggiano (freshly grated)

Instructions

1. 1

   Mix dry ingredients (bread flour, cornmeal, sea salt, sugar, instant yeast). Add warm water, melted butter, and olive oil. Knead until smooth (don't overwork—this dough is tender).

   10 min
2. 2

   Rise 1–2 hours until doubled.

   90 min
3. 3

   Crush tomatoes by hand. Sauté garlic in olive oil, add tomatoes and spices (sea salt, sugar, dried oregano, crushed red pepper). Simmer 20 minutes until thick but fresh.

   20 min
4. 4

   Oil a 12-inch cast-iron skillet or deep-dish pan generously with olive oil.

   2 min
5. 5

   Press dough evenly up the sides (1/4 inch thick).

   5 min
6. 6

   Lay mozzarella slices to fully cover the bottom.

   3 min
7. 7

   Spread tomato sauce generously over the top.

   2 min
8. 8

   Sprinkle with freshly grated Parmigiano-Reggiano.

   1 min
9. 9

   Preheat oven to 450°F.

   15 min
10. 10

    Bake 25–30 minutes, until crust is golden and sauce is bubbling.

    28 min
11. 11

    Rest 10 minutes before slicing (this allows cheese to set).

    10 min

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