Taste of Home
"Since I live near Chicago, I've managed to sample more than my share of deep-dish pizzas. This recipe lets you recreate the best of my town — right in your town!"
— Lynn Hamilton, Naperville, Ill.
In a large bowl, combine 1 ½ cups flour, the cornmeal, yeast, sugar, and salt. In a small saucepan, heat water and oil to 120 to 130 degrees. Add the water and olive oil to the dry ingredients and beat until just moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.