Chicago Style Deep Dish Pizza

Method

1. Prepare the dough: in a stand mixer, combine 500g all-purpose flour, 50g cornmeal, 7g dry yeast, and 8g sugar. Add 300g warm water and begin mixing.
2. After about 9–10 minutes, add 10g salt, 40g vegetable oil, and 80g softened butter. Continue kneading until the dough is smooth and elastic (about 12 minutes total).
3. Let the dough rise at room temperature for 2 hours, then refrigerate for at least 8 hours (up to 24 hours).
4. Remove the dough from the refrigerator. Divide into portions: if making a double-crust pizza, reserve about one-third for the top crust.
5. Roll out the larger piece of dough on a lightly floured surface into a circle large enough to line a deep dish pan (about 30 cm in diameter).
6. Generously butter the pan, especially the sides. Press the dough into the pan, covering the bottom and sides evenly.
7. Fill the dough with shredded mozzarella cheese and optional sliced salami or pepperoni.
8. For a double-crust pizza, roll out the remaining dough, place it over the filling, and seal the edges. For a single-crust, proceed without a top crust.
9. Pierce the top crust (if present) several times with a knife to allow steam to escape.
10. Prepare a simple tomato sauce by mixing passata, olive oil, minced garlic, salt, and dried oregano. Spread the sauce over the cheese (and over the top crust if double).
11. Sprinkle grated Parmesan cheese on top.
12. Bake in a preheated static oven at 270°C (525°F) for 25–30 minutes, or at 220–230°C (425–450°F) for 40–45 minutes, until golden and bubbly.
13. Let the pizza rest for about 5 minutes before slicing and serving.