1-Getting started with Chicago deep dish pizza is easier than it looks, and it all begins with the dough: First, mix together 3 1/4 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 1/4 teaspoons salt, 1 tablespoon granulated sugar, and 2 1/4 teaspoons instant yeast in a bowl. Add 1 1/4 cups slightly warm water and 1/4 cup melted unsalted butter, then knead until the dough is soft and pulls away from the sides.

2-Let the dough rise in a warm spot for 1-2 hours until it doubles in size, then roll it out and spread 1/4 cup softened unsalted butter on top before shaping and chilling. While the dough rests, prepare the sauce by melting 2 tablespoons unsalted butter in a pan, adding 1 small grated onion, 3/4 teaspoon salt, 1 teaspoon dried oregano, and optional 1/2 teaspoon crushed red pepper flakes. Stir in 3 minced garlic cloves, one 28-ounce can crushed tomatoes, and 1/4 teaspoon granulated sugar, then simmer for 30 minutes until thick.

3-Once everything is ready, preheat your oven to 425°F. Roll out the dough into a 12-inch circle and press it into a greased 9×2-inch deep dish pan. our baking basics guide can help if you’re new to this step. Layer half the 4 cups shredded mozzarella cheese on the dough, add toppings like 1/2 cup sliced pepperoni or 4 slices cooked bacon, spread half the sauce, and top with half the 1/2 cup grated parmesan cheese. Bake for 20-28 minutes, covering with foil if needed to avoid over-browning.

4-After baking, let the pizza cool for 10 minutes before slicing. For storage, keep leftovers in the fridge for up to 5 days and reheat at 300°F for 15-20 minutes. This method, including tips like using a baking sheet to catch drips, ensures your pizza turns out golden and delicious every time. For an external resource on similar recipes, check out this guide to deep dish pizza techniques to refine your skills.