Chicago-Style Deep Dish Pizza

Instructions

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1. - Mix water, sugar, and yeast in a bowl and let bloom for 15 minutes.
2. - In the bowl of a stand mixer fitted with a dough hook, add flour, cornmeal, salt, and cream of tartar and stir to mix. Add the bloomed yeast mixture, corn oil, and melted butter.
3. - Knead with the dough hook on low speed with the dough hook for 2 minutes, scraping the sides and bottom of the bowl periodically until the ingredients are all incorporated. Remove the dough from the mixing bowl and form into a ball. Lightly grease a large bowl with corn oil and place the dough inside, turning it so the dough ball is coated in the oil. Cover the bowl and allow to rise in a warm spot until doubled in size, about 4-6 hours.
4. - While dough is rising, prepare the sauce. Melt butter in a saucepan over medium heat. Add the onion, basil, oregano, salt, pepper, and red pepper flakes, and cook until onion is slightly browned (about 5 minutes). Add the crushed tomatoes, garlic, and sugar and reduce heat to medium-low. Simmer for 30 minutes or until thickened and reduced to about 2 1/2 - 3 cups of thick, hearty sauce. Remove from heat and set aside.
5. - After dough has doubled in size, punch down and let settle for 15 more minutes, then remove the dough to a lightly floured surface. Stretch into a rectangle with your hands, then cut the dough in half to create two pieces of dough.
6. - Preheat the oven to 450 degrees F.
7. - Grease the bottom and sides of 2 9x3-inch Premium Non-Stick Springform Pans with butter. Using your hands, spread one piece of the dough across the bottom and up the sides of each pan.
8. - Divide the mozzarella cheese over the crust between the two pans, coming up the sides and to the edge of the crust. Follow with the pepperoni and crumbled bacon, then pour the sauce over everything, gently spreading the sauce into an even layer. Sprinkle the top evenly with the parmesan cheese.
9. - Place the springform pans on a baking sheet. Bake in the pre-heated oven for 15 minutes. Check the pizzas after 15 minutes, and if you are worried about the pizza browning too quickly, cover the pans loosely with foil. Continue baking until golden around the edge, about 5-10 more minutes.
10. - Remove from the oven and let rest for at least 5 minutes, then release the sides of the springform pan to remove it and more easily slice the pizza. Slice and serve garnished with additional parmesan cheese, if desired.