Dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
Add the yeast mixture, melted butter, and olive oil to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
Prepare the Sauce:
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes.
Add garlic, oregano, basil, and red pepper flakes; cook for another minute.
Stir in crushed tomatoes and sugar. Bring the sauce to a simmer and let it cook for 20-25 minutes until thickened. Season with salt and pepper. Set aside to cool.
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Assemble the Pizza:
Grease a 12-inch deep-dish pizza pan (or cast-iron skillet) with butter. Punch down the risen dough and roll it out into a circle larger than the pan.
Press the dough into the bottom and up the sides of the pan. Make sure it reaches the top edge of the pan to form a thick crust.
Layer the mozzarella cheese slices evenly on the dough, then add your desired toppings (like cooked sausage, pepperoni, or veggies). Pour the prepared tomato sauce over the toppings, spreading it evenly. Sprinkle Parmesan cheese on top.
Bake the Pizza:
Bake the pizza in the preheated oven for 25-30 minutes, or until the crust is golden brown and the sauce is bubbling.
Serve:
Let the pizza cool for about 10 minutes before slicing to ensure it holds together. Garnish with fresh basil if desired. Serve hot and enjoy!
This homemade Chicago-style deep-dish pizza will transport you to the streets of Chicago with every bite.
