chicago style deep dish pizza

Is it wrong that the only main reason why I want to go to Chicago is to try the pizza?
*shrug*

My brother had been begging me to try a Chicago style pizza and since then, I had been searching and searching for the perfect pie.
I finally alighted upon a recipe that I knew I could trust.
Good old Cook's Illustrated to the rescue!

Now, as I have not been to Chicago yet, I cannot vouch for the integrity of this pizza.
But, either way, it was really really good!

Chicago Style Deep Dish Pizza

Makes two 9" pizzas, serves 4.

Taken from Cook's Illustrated
Dough 
3 1/4 cups flour 
1/2 cup yellow cornmeal 
1 1/2 teaspoons salt 
2 teaspoons sugar 
2 1/4 teaspoons instant or rapid-rise yeast 
1 1/4 cups tap water
3 tablespoons butter, melted, plus 4 tablespoons, softened
1 teaspoon plus 4 tablespoons olive oil 
Sauce
2 tablespoons butter 
1/4 cup grated onion, from 1 medium onion
1/4 teaspoon dried oregano 
Salt
2 medium garlic cloves, minced 
1 28-ounce can crushed tomatoes 
1/4 teaspoon sugar 
2 tablespoons chopped fresh basil leaves 
1 Tablespoon extra-virgin olive oil
Ground black pepper 
Toppings
1 pound mozzarella cheese, shredded, about 4 cups, and don't use the pre-shredded stuff...
1/2 ounce grated Parmesan cheese, about 1/4 cup

Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.

Using fingers, coat large bowl with 1 teaspoon olive oil and transfer dough to bowl, turning once to oil top. Cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt, and saute until onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.

Adjust oven rack to lower position and heat oven to 425*. Turn dough out onto dry work surface and roll into 15x12" rectangle. Using a spatula, spread softened butter over surface of dough, leaving 1/2" border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18x4" rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

Coat two 9" round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13" circle about 1/4" thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1" up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce.

Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.  Enjoy!