HOMEMADE CHICAGO STYLE PIZZA OVEN

HOW TO MAKE CHICAGO STYLE HOMEMADE PIZZA

. Make the dough: Whisk together the flour, cornmeal, salt, sugar and yeast in a large bowl.

Add 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 speed to medium

and knead until dough is shiny, smooth and pulls away from side of bowl, 4 to 5 minutes. (You can easily do this by hand by combining water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil.Using a greased spatula, transfer the dough to the bowl, turning to coat the dough with oil. cover tightly with plastic wrap. Let rise at room temperature

for 45 to 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 the liquid has

evaporated and the onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.Add tomatoes and sugar, increase heat and simmer. Reduce heat to medium-low

and simmer until reduced to about 2½ cups, 25 to 30 minutes. Remove from heat, add basil and olive oil and season with salt and pepper.

Roll out the dough: Place the dough on a dry work surface and roll out into a 38 x 30 cm rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-

inch border around the edges.Starting at the short end, roll the dough into a tight cylinder. Flatten the cylinder, seam side down, into an 18-by-4-inch rectangle.

Cut the rectangle in half crosswise. Fold half into thirds like a business letter. Bring the seams together to form a ball. Repeat with remaining half.Return the balls to the greased bowl, cover tightly

with plastic wrap, and let rise in the refrigerator until almost doubled in size, 40 to 50 minutes. Meanwhile, adjust oven rack to lowest position and preheat oven to 425 degrees F.

Make the pizzas: Brush two 9-inch round cake pans with 2 tablespoons each of olive oil.

Transfer 1 dough ball to a dry work surface and roll into a 13-inch circle. Transfer the dough to the pan by loosely rolling it around a rolling pin and rolling it out in the pan.Press the dough lightly

into the pan, working into the corners and 1-inch edges. If the dough doesn’t stretch, let it rest for 5 minutes before trying again. Repeat with remaining dough ball.

For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If using meat or vegetable toppings, add them to the cheese now.) Spread 1¼ cups tomato sauce over the cheese

(or toppings) and sprinkle 2 tablespoons Parmesan cheese over the sauce. Bake for 20 to 30 minutes until the crust is golden brown. Remove the pizza from the oven and let it rest for 10 minutes

before slicing and serving.

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