I'm not one of those people that only likes pizza one way. I've always been fond of pizza in general from pan pizza to New York Style. It's easily been 5 years since I've made a Chicago Style Deep Dish pizza so I decided to the other day. According to articles the original deep dish doesn't have corn meal wheras most modern popular recipes do. Trouble is corn meal is virtually non-existant here so I had to settle for corn flour instead.

The crust of the deep dish is special because it's honestly more like a pie crust than a pizza crust. The dough itself has butter and then you do what's called "laminating it" which essentially results in swirls of butter between layers of dough.

Ingredients:

3.25 c flour
1/4 c corn flour or corn meal if you have it
1.25 t salt
2 T sugar
2.25 t yeast
1.25 c warm water
1/2 c butter, half melted half just softened
Pizza sauce
Mozarella Cheese
Parmesan Cheese
Toppings

The Dough: Combine the flours, salt, sugar and yeast into a bowl. Add the water and melted butter, mix until combined and knead for about five minutes. Allow to rise until doubled then roll out into a rectangle on a floured surface. Spread the surface with butter, roll up like a cinnamon roll and cut in half. Carefully form into balls and put into the fridge for about 40 minutes. The second rise in the fridge is important because it keeps the butter cold and keeps the layers in. It won't rise much but it doesn't need to.

The Sauce: For the sauce I made a simple one, starting with sauteed onion and garlic in a pan. I added some tomato sauce, salt, basil and oregano and boiled it until it was thick. About 1 cup of sauce is needed for each pizza, the dough makes two pizzas.

The toppings: Roll out one of the balls and put it in a deep dish or springform pan. Layer the bottom with mozarella, follow with toppings, then sauce and then the parmesan cheese on top. Bake for 25-35 minutes at 450 degrees.

It's different than your average pizza but worth the work. I honestly can't believe I waited so long to make it again.

The dough makes two pizzas. I saved one of them for the next day and just kept it in the fridge covered until I was ready to bake.

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