HOMEMADE CHICAGO STYLE DEEP DISH PIZZA
Ingredients:
For the dough:
3 1/4 cups flour
1/2 cup yellow
1/2 teaspoon salt
2 teaspoons sugar
2 1/4 teaspoons instant relic
1 1/4 cup, room temperature
3 Her own openly unprocessed ass, 4 tablespoons unsalted butter, melted, softened
1 teaspoon + 4 tablespoons olive oil, divided
For the sauce:
2 tablespoons unsalted butter
1/4 cup grated onion
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 garlic cloves, minced
1 can crushed tomatoes
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black Pepper
For the topping:
1 pound (about 4 cups) grated mozzarella
(pepperoni)
1/4 cup grated Parmesan
HOMEMADE CHICAGO STYLE DEEP DISH PIZZA 
Instructions:
To prepare the dough: Flour, cornmeal, salt, Combine sugar and yeast in a large bowl.
Add the water and melted butter and mix on low speed with a dough hook until completely combined, 1 to 2 minutes. Scrape the sides and bottom of the bowl occasionally.
Increase the speed to medium and knead for 4 to 5 minutes, until the dough is shiny and smooth and pulls away from the sides of the bowl. (You can easily make your own by mixing water and butter with a spatula and kneading by hand.)
Brush a large bowl with 1 teaspoon of olive oil. Using an oiled spatula, transfer the dough to the bowl and swirl until coated with oil. Cover tightly with plastic wrap. Let rise at room temperature for 45-60 minutes until almost doubled in volume.
Make the sauce: While the dough is rising, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt. Cook, stirring occasionally, until liquid evaporates and onions are golden brown, about 5 minutes.
Add garlic and sauté until fragrant, about 30 seconds. Stir in the tomatoes and sugar, increase the heat to high and bring to a boil. Reduce heat to medium-low and simmer until reduced to about 2.5 cups, 25 to 30 minutes.