Best Chicago-Style Deep Dish Pizza Recipe | Chef Joshua Weissman

Ingredients

• Kitchen Stand Mixer
• Induction Cooktop
• 3 cups (430g) all-purpose flour, plus more for dusting
• ½ cup (82g) cornmeal
• 2 tsp (12g) fine sea salt
• 1 Tbsp (14g) granulated sugar
• 1.3 cups (300ml) water
• 2.5 tsp (8g) instant yeast
• ¼ cup (56g) unsalted butter, just barely melted, plus 3.5 Tbsp (50g) unsalted softened
• Vegetable oil or cooking spray, for greasing bowl
• 4 thick slices bacon, cut into ½” (12mm) wide lardons
• ¼ cup (56g) olive oil (or unsalted butter)
• 1 yellow onion, grated or finely minced
• 5 cloves garlic, minced
• 2 tsp (7g) red pepper flakes
• 1 (28oz) can crushed tomatoes
• Kosher salt, to taste
• Granulated sugar, to taste
• Chopped fresh oregano, optional
• Cooking spray, to grease the cast iron pan
• 1 cup comtè cheese, grated
• 1 cup Parmigiano Reggiano, grated, plus more to finish
• ½ lb ball mozzarella cheese, sliced
• Meats of choice (pepperoni, salami, cooked sausage, etc.)
• Extra-virgin olive oil