Cast-Iron Chicago-Style Deep-Dish Pizza

Combine flour, optional cornmeal, salt, sugar, and instant yeast in a bowl or mixer. Add warm water, melted butter, and 2 tbsp olive oil; mix until shaggy.

Knead for 5–7 minutes until smooth, soft, and slightly oily rather than sticky.

Cover and let rise in a warm place until doubled, about 1 hour.

For optional flaky layers, roll into a roughly 12 × 15-inch rectangle, spread with 2 tbsp softened butter, roll up like a jelly roll, flatten slightly, and refrigerate for 30 minutes.

Simmer the drained tomatoes with 1 tbsp olive oil, salt, sugar, oregano, basil, garlic, and optional red pepper flakes for 15–20 minutes until thick. Cool slightly.

Preheat the oven to 425°F / 220°C for at least 30 minutes. If using a baking stone or steel, place it on the middle rack.

Generously butter a 12-inch cast-iron skillet. Roll the dough into a 14–15-inch round, about ¼ inch thick. Press into the skillet and about 1½ inches up the sides; trim excess.

Put mozzarella directly on the crust. Add any optional cooked, well-drained toppings, then spoon the thick sauce over the top. Sprinkle with Parmesan or Romano and drizzle lightly with olive oil.

Bake on the preheated stone or steel, or directly on the rack, for 25–30 minutes until the crust edges are golden and the sauce bubbles. Carefully lift an edge with a spatula to check that the bottom is deep golden.

Rest for 10–15 minutes before slicing.