Chicago Style Pizza

12 years ago (or so), I was in Chicago on a school trip and tried a bite of Chicago Style Pizza.  One bite.  Can't tell you where I had it, but I had it.  And I have been wanting it ever since.  Craving it.  I have NEEDED it.  And there have been other recipes I have seen, but this was the only one I had seen that looked about right, and the directions seemed like it would taste right.  You make your own crust and sauce.  And yes!  It was so close!  It was such a good substitute!  I don't mind substitutes.  I don;t think you could ever exactly replicate a restaurants dish-but I think you can come close.  Have you ever had this pizza?  Do you love it as much as me?

(The recipe is cut in half, so if you have more than 2 or 3 people eating, I would double it and make 2, or however many you need)-ps, the directions may make this pizza seem a little daunting, but I didn't find it too difficult to execute.

Found Here on Annies-eats

Ingredients:
For the dough:
1½ cups plus 2 tbsp. (8 1/8 oz.) all-purpose flour
¼ cup (1 3/8 oz.) yellow cornmeal
¾ tsp. salt
1 tsp. sugar
1 1/8 tsp. instant yeast
½ cup plus 2 tbsp. (5 oz.) water, at room temperature
1½ tbsp. unsalted butter, melted
1 tsp. olive oil
2 tbsp. unsalted butter, softened

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)

*Any additional add ins (spinach, mushrooms, sausage, pepperoni...)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

Directions: 
1. To make the dough, combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed.  Mix until blended, about 1 minute.  2. Add the water and melted butter and continue mixing on low speed until fully incorporated, 1-2 minutes, scraping the sides and bottom of the bowl occasionally.  

3. Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4-5 minutes.

4. Using your hands, coat a medium bowl with 1 teaspoon of the olive oil.  Transfer the dough to the bowl, turning once to coat with oil.  

5. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.

*While the dough is rising, prepare the sauce.*

6.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  

7. Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  

8. Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

9. *To laminate the dough*, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle.  

10. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges.  

11. Starting at the short end, roll the dough into a tight cylinder.  With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle.  Fold into thirds like a business letter, pinch the seams to form a ball, and return to the oiled bowl.  

12. Cover tightly with plastic wrap and let rise in the refrigerator until nearly doubled in size, 40-50 minutes.

13. Preheat the oven to 425˚ F.  To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil.  

14. Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Transfer the dough to the pan.  Lightly press the dough into the pan, working into the corners and 1 inch up the sides.  If the dough resists stretching, let rest 5 minutes before trying again.

15. Sprinkle the shredded mozzarella over the surface of the dough.  Spread the tomato sauce over the cheese and top with Parmesan.  Bake until the crust is golden brown, 20-30 minutes.  Remove from the oven and let rest 10 minutes before slicing and serving.