Chicago-Style Deep-Dish Pizza
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Ingredients
For the Dough:
  • 3¼ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1½ teaspoons salt
  • 2 teaspoons sugar
  • 2¼ teaspoons instant yeast
  • 1¼ cups water, at room temperature
  • 3 tablespoons unsalted butter, melted
  • 4 tablespoons unsalted butter, softened and easily spreadable
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
For the Sauce:
  • ¼ cup grated onion
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 garlic cloves, minced
  • 1 28 oz can crushed tomatoes (I love the Glen Muir brand)
  • ¼ teaspoon sugar
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • Freshly ground black pepper
Putting the Pizza together:
  • 4 tablespoons olive oil
  • 16 oz of mozzarella cheese, shredded (8oz for each pizza)
  • 1 chicken breast, cooked. cut into bite size chunks
  • Mushrooms, sliced
  • ¼ cup grated Parmesan cheese
Instructions
The Dough:
  1. Using your standing mixer, whisk together the flour, cornmeal, salt, sugar, and yeast.
  2. Remove the whisk component and replace it with your dough hook.
  3. Add the melted butter and slowly add the water, a little at a time, mixing on low speed, using a dough hook, until fully combined (scrape the sides and bottom of bowl occasionally to help the flour combine).
  4. Increase the mixers speed to medium and knead until the dough is glossy and smooth and pulls away from sides of bowl, (takes approx 4 to 5 minutes).
  5. Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl. Turn the dough and coat both sides in the oil. Cover the bowl with either a clean damp cloth, or tightly with plastic wrap and let the dough rise at room temperature until nearly doubled in size (approx 60 minutes).
The Sauce:
  1. While dough rises, heat the butter in a medium saucepan over medium heat until melted.
  2. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes.
  5. Remove the pan off the heat, stir in the basil and olive oil, then season with salt and pepper.
Laminate the Dough:
  1. Spill the dough onto a dry work surface and roll into a 15x12-inch rectangle.
  2. Using a knife (or offset spatula) spread the softened butter over the surface of the dough, leaving a ½ inch border along the edges.
  3. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18x4-inch rectangle.
  4. Cut rectangle in half crosswise. Fold into thirds and pinch seams together to form a ball. Repeat with the other half of dough.
  5. Return both balls of dough to the oiled bowl. Either cover the bowl with a clean damp cloth, or wrap it tightly with plastic wrap, and let rise in refrigerator until nearly doubled in size (approx 50 minutes).
  6. While the dough is resting a second time, move the oven rack to the lowest position and preheat oven to 425 degrees.
Bake the Pizzas:
  1. Coat two, 9-inch round cake pans, with 2 tablespoons olive oil each.
  2. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle.
  3. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into pan.
  4. Lightly press the dough into pan, working into corners and 1 inch up sides. (If dough resists stretching, let it relax for 5-10 minutes and try again).
  5. Repeat with remaining dough ball.
  6. Once the dough is in ready to go in both pans, sprinkle mozzarella evenly over the dough for each pizza (each pizza gets 8oz of cheese).
  7. Top each pizza with the cooked chicken breasts.
  8. Spread half of the tomato sauce over the cheese and chicken for 1 pizza, and repeat for the second pizza.
  9. Top each pizza with sliced mushrooms
  10. Sprinkle 2 tablespoons Parmesan over sauce on each pizza.
  11. Bake until crust is golden brown, approx 20 to 30 minutes.
  12. Remove pizza from oven and let rest 10 minutes before slicing and serving, otherwise you will burn your mouth on hot lava cheese.
Notes
If you don't have a standing mixer, you can make the dough by hand. Mix the water and butter into the flour with a spatula, then knead the dough by hand.

I normally cook my chicken breast in the oven at 400 degrees for 20 minutes. I'll start the chicken first, then start making the dough. By the time you're ready to add the chicken as a topping, it's cooled off enough to handle. You can make the chicken a day beforehand if you want.
Recipe by Shock Munch at http://www.shockmunch.com/chicago-style-deep-dish-pizza/