For the Dough:

3¼ cups all-purpose flour½ cup yellow cornmeal

1½ teaspoons salt

2 teaspoons sugar

2¼ teaspoons instant yeast
1¼ cups water, room temperature
3 tablespoons unsalted butter, melted

4 tablespoons unsalted butter, softened

1 teaspoon + 4 tablespoons olive oil, divided
2 tablespoons unsalted butter

¼ cup grated onion

¼ teaspoon dried oregano

½ teaspoon salt

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil

1 tablespoon olive oil

Freshly ground black pepper

For the Toppings:

1 pound mozzarella cheese, shredded (about 4 cups)

(Pepperoni)

¼ cup grated Parmesan cheese

HOW TO MAKE HOMEMADE CHICAGO STYLE DEEP DISH 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, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the 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 in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.