Deep Dish Pizza Crust

3 and 1/4 cups (406g) all-purpose flour 

1/2 cup (60g) yellow cornmeal

1 and 1/4 teaspoons salt

1 Tablespoon (12g) granulated sugar

2 and 1/4 teaspoons (14g) dried Yeast (1 standard packet)

1 and 1/4 cups (300ml) slightly warm water (32 C) 

1/4 (56 g) cup Butter melted

1/4 (56g) cup Butter room temp

olive oil for coating

You will need two round cake pans or spring form pans if you are making both pizzas at the same time. 

For the crust: 

1. Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. Add the warm water and 1/4 cup of melted butter. On low speed, stir the dough ingredients until everything begins to be moistened. Continuing on low speed mix the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. 

2. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with plastic wrap and allow to rise in a warm environment for 1-2 hours or until double in size.

3. Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl. Gently punch down the dough to remove any air bubbles and roll the dough into a large rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with plastic and allow to rise in the refrigerator for 1 hour until they are puffy.