Homemade deep dish Chicago style pizza



+ To prepare the dough:
°3¼ cups flour
° ½ cup yellow cornmeal
° 1½ tsp salt
° 2 teaspoons of sugar
° 2¼ teaspoons yeast
° 1¼ c water
°3 teaspoons melted butter
° Four tablespoons of unsalted butter, soft
° 1 tsp + 4 tablespoons olive oil
+ Sauce:
° 2 tablespoons unsalted butter
° ¼ cup grated onion
° ¼ teaspoon dried thyme
° ½ teaspoon salt
°2 cloves minced garlic
° 1 can (28 oz) tomatoes
° ¼ teaspoon sugar
 ° 2 tablespoons coarsely chopped basil
° 1 tablespoon olive oil
° Fresh black pepper
+ for layer:
°1 pound mozzarella cheese (about 4 cups)
° ¼ c Parmesan cheese

*Methods :

Make the mixture: Whisk together flour, cornmeal, salt, sugar, and yeast in a large bowl.
Add the water and melted butter and mix on low speed, using a dough hook, until well combined, 1 to 2 minutes, scraping the surroundings and the back of the bowl. From time to time.  Increase speed to medium and knead until dough is glossy and clean and pulls away from sides of bowl, about four to five minutes. (You can try this without difficulty by hand, mixing water and butter together with a spoon, then kneading by hand).
Covering bowl with a tsp of olive oil. Using a buttered spatula, switch the dough to the bowl, turning it over to coat the dough with the oil; Cowl tightly with plastic wrap. Let the upward trend at room temperature until
It almost doubled in size, from 45 to 60 minutes.
Making sauce: While dough is rising, heat butter in a saucepan on heat until melted. Add onions, thyme and&salt. Prepare dinner, stirring occasionally, until liquid has evaporated and onions are golden, about five minutes. Add garlic and cook dinner until fragrant, about 30 seconds.
Stir in the tomatoes and sugar, warming up excessively and bringing it to a boil. Reduce heat to-low & simmer to reduced to about 2½ cups, 25 to 30 minutes. Remove from heat, stir with basil and olive oil, then season with salt and pepper.


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