Prep Time: 30mn
Cook Time: 25mn
Total Time: 4hr 15mn

This recipe makes 2 9-inch pizzas that will serve 4-6 people.

DOUGH INGREDIENTS 
3 1/2 cups flour 
1/2 cup yellow cornmeal 
1 1/2 teaspoons salt 
2 1/2 teaspoons sugar 
2 1/4 teaspoons rapid-rise yeast 
1 1/4 cups water 
3 tablespoons butter, melted + 4 tablespoons butter, softened 
1 teaspoon olive oil 

SAUCE INGREDIENTS 
2 tablespoons unsalted butter 
1/2 of a small onion, finely diced 
1/4 teaspoon dried oregano 
1/2 teaspoon salt 
2 garlic cloves, minced 
1- 28 ounce can fire roasted crushed tomatoes  
1/2 teaspoon sugar 
2 tablespoons chopped fresh parsley 
1 tablespoon oil 

OTHER INGREDIENTS 
4 cups fresh grated mozzarella cheese 
1/4 cup fresh grated parmesan cheese 

DOUGH DIRECTIONS:

1. In your food processor with the dough blade attached, or in a stand mixer with the dough hook attached, combine flour, cornmeal, salt, sugar, and yeast.  
2. Add in melted butter and water and mix for several minutes until the dough is smooth. 
3. Knead dough by hand if you are not able to obtain a smooth consistency after 4-5 minutes. 
4. When the dough is smooth, line a bowl with olive oil, then place the dough in the bowl. 
5. Loosely cover the bowl and allow the dough to rise for about an hour. 
6. Lightly flour your work surface or use a non-stick mat and turn the dough onto it. Use a rolling pin to roll the dough into a 15 by 12 inch rectangle.  
7. Spread 4 tablespoons of butter over the rectangle of dough. Starting at the short end, roll the dough into a log. Flatten the log of dough into an 18 by 4 inch rectangle using the rolling pin and your hands. Cut the 18 x 4 inch rectangle of dough into 2- 9 inch pieces. Fold each piece of dough into thirds, then pinch the seems together to form a ball of dough. Place both balls of dough in the refrigerator for about 40 minutes so that the butter can firm up. 
8. While the dough is in the fridge, make the sauce (directions below), and grate the cheese. After the dough has rested in the fridge for 40 minutes, roll each piece into a 13 inch circle. Pre-heat the oven to 425 degrees. 

SAUCE DIRECTIONS:

1. In a large saucepan melt butter. Then add in onion and cook the onion until it is translucent.  
2. Stir in garlic, and cook for a minute or two. 
3. Add in salt, oregano, sugar, and crushed tomatoes. 
4. Bring the sauce to a boil, then reduce the heat and simmer for 20-30 minutes. 
5. When the sauce has reduced and there is only about 2 1/2 cups remaining, stir in basil and olive oil. 
6. Remove from heat. 

ASSEMBLY DIRECTIONS: 

1. Lightly grease two 9-inch cake pans with a bit of olive oil. You are making two 9-inch pizzas.
2. Arrange each 13-inch circle of dough in a cake pan, using your fingers to push the dough up along the sides. 
3. Top the dough with 2 cups of mozzarella cheese, then add 1 1/4 cups sauce, per pie.  
4. Add any toppings you’d like, then top with 1/4 cup fresh grated parmesan cheese. 
5. Bake the pizzas on the middle-rack for 20-30 minutes, or until the crust is golden brown. 
6. Allow the pizzas to cool for about 5-10 minutes, then slice and enjoy! 

Recipe: http://centercutcook.com/how-to-make-chicago-style-deep-dish-pizza/