Chicago Deep Dish Pizza Buttercrust
books, I had so much fun! We had watched diners, drive-ins, and dives to find
what good places to eat in Chicago!
Whisk together your flour, cornmeal, sea salt, sugar, and yeast in a large bowl.
Add in water and melted butter and mix on low speed, using a dough hook for
about 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Increase
the speed by one and knead until the dough is glossy and smooth and pulls away from the sides of the bowl.
Coat a separate large bowl with a teaspoon of olive oil. Transfer the dough to
the new bowl, turn the dough so that it is coated with olive oil. Cover tightly
with plastic wrap and let rise at room temperature until nearly doubled, about
45 to 60 minutes.
Put the dough out onto the dry work surface and roll into a rectangle about ¼
inch thick. Using a spatula spread the softened butter over the surface. Then
tightly seal the side seam and on the edges. Roll the dough cylinder and flatten.
Cut the rectangle into 4 even amounts of dough. Seal the seams fold into thirds
and roll into a ball. Oil a bowl and put into the fridge overnight
Preheat the oven to 425 degrees. Coat 12 inch cake pans with 2 tablespoons of
olive oil each pan. Roll out each dough into a 14-inch circle place into the pan
with one inch coming up on the sides! Then coat the bottom of the dough with 2
cups of mozzarella, any toppings you want, and then the sauce. After topping with ¼ cup
of parmesan cheese.
Bake the pizza for 20-30 minutes until the crust is golden brown. Remove the
pizza from the oven and let it rest 10 minutes before slicing and serving or
else all of your toppings will fall off!