Chicago Deep-Dish Pizza

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cups (406.25 g) all-purpose flour ½ cup (79.5 g) yellow cornmeal teaspoons (1.5 teaspoons) salt 2 teaspoons sugar teaspoons (2.25 teaspoons) instant yeast cups (312.5 ml) water, room temperature 3 tablespoons unsalted butter, melted

Ingredients

White Scribbled Underline

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. 

ncrease speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes.  

ncrease speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes.  

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted.  

Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges.