Chicago Deep Dish Homemade Pizza

*Ingredients for the dough:

°430g all-purpose flour
°80 g maizena type corn flour
°2 tbsp. 1/2 tsp. 1/2 tsp (12 g) fine sea salt
°1 tablespoon (14g) granulated sugar
°2.5 tbsp. 1/2 teaspoon (8g) instant yeast
°300ml hot water
°50g unsalted butter, melted
°3.5 tbsp. (50 g) softened unsalted butter

*Ingredients for the sauce:

°50g olive oil (or melted butter)
°1 onion, finely chopped
°5 garlic cloves, minced
°2 tbsp. 1/2 tsp. 1/2 tsp (7 g) red pepper flakes
°800 g tin of crushed tomatoes
°Oregano, chopped (optional)

*Ingredients for assembling the pizza:

°230g grated counted cheese
°125g of grated parmigiano reggiano
°250 g mozzarella, sliced ​​or grated
°Choice of meat (pepperoni, salami, sausage)
°Olive oil

*Preparation for two pizzas:

Let's start with the dough by mixing the 450g flour, 80g cornstarch, salt and sugar in the bowl of your stand mixer with a hand whisk. At the same time, dissolve your yeast in 300 ml of hot water (35°) and leave to stand for a few minutes.
Start your food processor at slow speed and gradually pour in the previous water/yeast mixture, then your melted butter.
Let the robot knead for 5 minutes until you get a very smooth dough, then let it rise in a covered and lightly greased bowl for a good hour, the dough should double in volume.
Degas your dough, place it on a lightly floured work surface, and roll it out into a 35 cm rectangle.
Place 50g of softened butter on top and spread the surface of your dough before rolling it up widthwise. Now cut it into two equal parts and make two nice smooth balls.
Put these two balls back in your greased bowl, side by side, cover and leave to rest for another hour in your fridge.
Let's get to the sauce during this time. Place your bacon in a hot pan over medium heat and cook until browned. Remove them from the heat and cut them into very thin pieces.
In your saucepan, put the 50g of oil, then the chopped onions, the garlic and the pepper flakes, simmer until the onions take on a nice color then add the crushed tomatoes. Season with salt and a pinch of sugar and finally add your bacon and oregano. Let this marvel simmer over low heat for at least 15 good minutes. We want a very thick sauce!
Take out one of the two balls and work it to have a round dough about 30cm in diameter. Place it either in a mold with a good depth, or in a very deep cast iron pan. The dough should go up the sides a good 5 centimeters.
In a salad bowl, mix the cheese and the parmesan. Now cover the bottom of the dough with half of your slices of mozzarella (or grated mozzarella), then with half of your counted/parmesan mixture (the other being for the second pizza).
Add a layer of whatever meat you like, salami, peperoni, chorizo ​​etc.
Finally, add half of your sauce (the other being for the second pizza) and grate Parmesan on top.
Bake at 220° for 20-25 minutes or until the pastry is golden brown (cover with aluminum foil if it browns too early).

Enjoy !