Chicago-style deep dish pizza

I have always been craving this kind of pizza with the cheese at the bottom and the sauce on the top and I had never tried it before. Now, I know I love it and I will surely make it again. It is huge like a pie and the crust is just amazing. This sauce is a perfect combination with this pizza and I love it when you take out a piece and you see the cheese strings at the bottom. Also, you get full with one piece or if you are very hungry with two. Well, I suppose that depends on what you put inside it and how much of it, but it surely needs a big amount of stuff. It is not something to eat very often if you consider all the calories it has, but it is a nice once in while pleasure. The recipe I used is adapted from Cook's Illustrated so, I was sure it would be a good one. Also, this recipe makes two pizzas so, if you want only one halve the recipe or freeze the rest before you let it rise for the second time. As it is time consuming to make this pizza, if you have the rest of it ready in the freezer it will save you a lot of precious time when you decide to make it again. So, here is the recipe:

Chicago-style deep dish pizza

Recipe adapted from here

Dough

500 g (3 ¼ ) cups all-purpose flour
70 g (½ cup) corn flour (yellow cornmeal)
1 ½ teaspoons salt
2 teaspoons sugar
1 packet (25 g or 2 ¼ teaspoons) instant or rapid-rise yeast
1 ¼ cup lukewarm water (37°C/ 100° F)
3 tablespoons olive oil

60 g (4 tablespoons) butter, softened

Sauce
2 tablespoons olive oil
1 onion diced
¼ teaspoon dried oregano
2 garlic cloves, minced
1 (28-ounces or 800 g) can crushed tomatoes
½ teaspoon sugar
2 tablespoons freshly chopped basil

Parmesan cheese

salt and pepper

Start by preparing the dough. In a big bowl, combine the flour, corn flour, yeast, sugar and salt. Make a well in the middle and add the water and the oil. Stir with a wooden spoon until combined and beat with a mixer (hook attachment) until the dough is smooth and pulls away from the sides of the bowl (about 5 minutes) or knead with your hand in a lightly floured surface.

Coat the bowl with little olive oil and place the dough there coating it with the olive oil by turning it around. Cover with plastic wrap, put it in a warm place and let it rise for about an hour or until it has become double in size.

While the dough is rising prepare the sauce. Heat the oil in a medium saucepan in medium-high heat. Add the onion, oregano and salt and let it cook for about 5 minutes, until it browns. Add the garlic and let it cook until fragrant, about 30 seconds. Add the tomato and sugar, bring to a boil and lower to low heat. Let it simmer until it reduces to 2 ½ cups, it will take about 30 minutes. Remove from heat and set aside.

Once the dough has risen turn it to a work surface. ( I use a silicon mat). Roll into a 30x35 cm/ 12x14 inches rectangle. Spread the 4 tablespoons butter over the dough, leaving a border of a few centimetres around the edges. Roll the dough into a tight cylinder. (Like if you are making cinnamon rolls). Pinch the edges so that you don't see the butter. With the seam side down, flatten the dough into a 45x10 cm /18x4 inches rectangle. Cut it in half crosswise. Fold each half into thirds like a business letter and form a ball with each one b pinching the sides. Put the balls of dough in a bowl, cover with plastic wrap and put in the fridge. Let it rise fro about 50 minutes to an hour.

While the dough is rising preheat your oven to 220°C/ 425° F. When it is ready remove from the fridge and let it rest for about 10 minutes. Oil two 24 cm/ 9 inch pans. Roll each ball of dough into 35 cm/ 13 inches discs. Place the dough to each pan with the help of the rolling pin, working the corners and add your toppings. I made one with gouda cheese and salami and one with gouda,ricotta, feta and spinach(100 gr gouda on the bottom and 100 g feta, 200 g ricotta and 150 g sauteed spinach, combined together and then the sauce). After you have put your toppings pour half of the sauce to each pizza and sprinkle a little parmezan cheese on the top. Bake for about 20-30 minutes or until the crust is golden brown. Let it rest for about 15 minutes before you serve it, so that you can cut it easily.