DEEP-DISH PIZZA

Serves: 6-8

Dough:

3 1/4 cups (810 ml) all-purpose flour

1/2 cup (125 ml) cornmeal

2 1/4 tsp (11 ml) instant or rapid-rise yeast

1 1/2 tsp (7.5 ml) salt

1 1/4 cups (310 ml) water, room temperature

3 tbsp (45 ml) unsalted butter, melted, plus 4 tbsp (60 ml) softened

2 tsp (10 ml) sugar

1/4 cup (60 ml) extra-virgin olive oil

Sauce and toppings:

3 tbsp (45 ml) extra-virgin olive oil

1/4 cup (60 ml) grated onion 1/4 tsp (1 ml) dried oregano Salt and pepper

2 garlic cloves, minced 28-oz (828 ml) can crushed tomatoes

1/4 tsp (1 ml) sugar

2 tbsp (30 ml) chopped fresh basil 4 cups (1 L) whole-milk mozzarella cheese, shredded 1/4 cup (60 ml) finely grated Parmesan cheese

1. For the dough: Whisk flour, cornmeal, yeast, and salt together in bowl of stand mixer. Whisk water, melted butter and sugar in 4-cup (1-L) liquid measuring cup until sugar has dissolved.

2. Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

3. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes.

4. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds.

5. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours. (Unrisen dough can be refrigerated for at least 8 hours or up to 16 hours; let sit at room temperature for 30 minutes before shaping.)

6. For the sauce and toppings: Heat 2 tbsp (30 ml) oil in medium saucepan over medium heat until shimmering.

7. Add onion, oregano and

1/2 tsp (2.5 ml) salt, and cook until onion is softened and lightly browned, 5-7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

8. Stir in tomatoes and sugar, bring to simmer and cook until sauce measures 2 1/2 cups (625 ml), 25-30 minutes.

9. Off heat, stir in basil and remaining oil. Season with salt and pepper. Transfer to bowl and let cool completely before using.

10. Place oven rack to lowest position and heat to 425 F (220 C).

11. Press down on dough to deflate and transfer to clean counter. Press and roll dough into 15-by-12-inch (38-by-30cm) rectangle, with short side parallel to counter edge. Spread softened butter over dough, leaving 1/2-inch (1-cm) border along edges.

12. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. With seam side down, flatten cylinder into 18-by-4-inch (45-by-10-cm) rectangle. Cut rectangle in half crosswise.

13. Working with half at a time, fold dough into thirds like a business letter, then pinch seams together to form rough ball.

14. Return dough balls seam side down to greased bowl, cover tightly with plastic and let rise in refrigerator until nearly doubled in size, 30 minutes to 1 hour.

15. Coat two 9-inch (22.5-cm) round cake pans with 2 tablespoons (30 ml) oil each. Press and roll 1 dough ball into 13-inch (33-cm) round of even thickness, sprinkling dough and counter with flour as needed.

16. Loosely roll dough around rolling pin and gently unroll it into prepared pan. Gently press dough into pan, working it into corners and 1 inch (2.5 cm) up sides. (If dough resists stretching, let it relax for 5-10 minutes before trying to stretch it again.) Repeat with remaining dough ball.

17. For each pizza, sprinkle

2 cups (500 ml) mozzarella evenly over surface of dough, spread 1 1/4 cups (310 ml) tomato sauce over cheese, and sprinkle 2 tbsp (30 ml) Parmesan over sauce.

18. Bake pizzas until crusts are golden brown, 20-30 minutes. Let pizzas cool in pans for 10 minutes, then transfer to cutting board with metal spatula. Slice and serve.