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Dave's Chicago Style Pizza

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Dave's Chicago Style Pizza

Dough
  • 4 cups all-purpose flour
  • 3 tablespoons yellow cornmeal
  • 1 3/4 teaspoons salt
  • 5 tablespoons butter, melted
  • 2 tablespoons vegetable oil
  • 2 3/4 teaspoons bread yeast
  • 2 tablespoons olive or corn oil
  • 1 cup + 2 tablespoons water
Sauce
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped or grated onion
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • 1/2 teaspoon sugar
  • Salt
  • Pepper
For the toppings:
  • 1 pound shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Add you own – We suggest pepperoni & mushrooms

1. Mix all the dough ingredients together and knead them by hand or with a mixer for about 7 minutes. Then, put the dough in a lightly oiled bowl, cover it, and let it rise for about 60 minutes.
2. While the dough is rising, start preparing the sauce. Melt the butter in a medium saucepan over medium heat, and then add the onion, oregano, and 1/2 teaspoon of salt. Cook the onion for 4-5 minutes, until it starts to get translucent.
3. Next, add the garlic to the sauce and cook for about a minute, then add the tomatoes and sugar. Bring the heat to high so the sauce starts to simmer, then lower the heat to medium-low and let it simmer for about 30-35 minutes (it should reduce in size by about 2 cups).
4. Now you have to get your deep-dish pan ready – you can use a 14-inch pan or cast-iron skillet.. Grease the entire thing with cooking spray and drizzle 3-4 tablespoons of oil into the bottom of the pan, making sure the bottom and partway up the sides are evenly oiled.
5. Stretch the dough with your hands to make as big of a circle as you can, then lay the dough in the pan and stretch it until it starts to shrink back. Cover the dough and let it rest for another 15 minutes, and preheat the oven for 425 degrees F.
6. Stretch the dough to cover the bottom of the pan and then press it up the sides of the pan with your fingers. Let the crust rest for another 10-15 minutes, and then bake it for 10 minutes until it’s just starting to brown.
7. It’s time to check the sauce – once it has reduced by the 2 cups mentioned before, take it off the heat, add the basil and oil, and season with salt and pepper to taste.
8. Take the crust out of the oven and cover the bottom with cheese. Add whatever toppings you like, and then spoon the sauce on top of everything (enough so the sauce isn't as high as the crust – you want to leave a little room there).
9. Sprinkle the top with Parmesan cheese.
10. Bake for about 25 minutes, or until the cheese on top starts to brown and the crust starts to look golden-brown. Let it cool for about 15 minutes.