HOMEMADE CHICAGO STYLE DEEP DISH PIZZA IN THE AIR FRYER
INGREDIENTS:
For the Dough:
- 3¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 1½ teaspoons salt
- 2 teaspoons sugar
- 2¼ teaspoons instant yeast
- 1¼ cups water, room temperature
- 3 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter, softened
- 1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce:
- 2 tablespoons unsalted butter
- ¼ cup grated onion
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- ¼ teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon olive oil
- Freshly ground black pepper
For the Toppings:
- 1 pound mozzarella cheese, shredded (about 4 cups)
- (Pepperoni)
- ¼ cup grated Parmesan cheese
How to make it:
- Make the Dough: In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast.
- Add water and melted butter, then mix on low speed with a dough hook until fully combined (1 to 2 minutes), scraping sides and bottom of the bowl occasionally. Alternatively, mix by hand and knead until glossy and smooth.
- Coat a large bowl with 1 teaspoon olive oil. Transfer the dough to the bowl, turning to coat it in oil. Cover tightly with plastic wrap and let it rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
- Make the Sauce: While the dough rises, melt butter in a medium saucepan over medium heat. Add onion, oregano, and salt; cook until onion is golden brown. Add garlic and cook until fragrant. Stir in tomatoes and sugar, bring to a simmer, then reduce heat and simmer until reduced to about 2½ cups. Off the heat, stir in basil and olive oil, then season with salt and pepper.
- Laminate the Dough: Roll the risen dough into a 15×12-inch rectangle. Spread softened butter over the surface, leaving a ½-inch border. Roll the dough into a tight cylinder and flatten into an 18×4-inch rectangle. Cut in half crosswise, fold into thirds like a business letter, pinch seams, and form balls. Let rise in the refrigerator until nearly doubled in volume, 40 to 50 minutes.
- Preheat the air fryer to 425 degrees F.
- Air Fry the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.
- Roll out one dough ball into a 13-inch circle and transfer it to the pan. Press the dough into the pan, working into corners and 1-inch upsides. Repeat with the remaining dough ball.
- For each pizza, sprinkle 2 cups mozzarella evenly over the surface. Add any meat or veggie toppings. Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce.
- Air fry until the crust is golden brown, 20 to 30 minutes.
- Remove the pizza from the air fryer and let it rest for 10 minutes before slicing and serving.
