Pizza estilo Chicago profunda hecha en casa.

2 tablespoons of butter without salt
1/4 cup of chopped onion 1/4 teaspoon of dried oregano
Half a teaspoon of salt
2 cloves of garlic, finely chopped
1 can of crushed tomatoes, 28 ounces.
1/4 teaspoon of sugar
2 tablespoons of roughly chopped fresh basil.
1 tablespoon of olive oil
Black pepper that has just been ground.

For the toppings:

1 pound of shredded mozzarella cheese, which is about 4 cups. (Pepperoni)
1/4 cup of shredded Parmesan cheese
Prepare the dough: Mix the flour, cornmeal, salt, sugar, and yeast in a big bowl.
Mix water and melted butter together in a bowl using a dough hook on low speed for 1 to 2 minutes until well combined, scraping the sides and bottom of the bowl as needed. Set the speed to medium and mix until the dough looks shiny and smooth, and comes off the sides of the bowl, which should take about 4 to 5 minutes. "You can do this simply by hand, mixing water and butter with a spatula and then kneading."

Put a little bit of olive oil in a big bowl. Using a spatula with oil on it, move the dough to the bowl, making sure to cover it with oil. Then, tightly cover the bowl with plastic wrap. Allow it to increase in size at room temperature until it is almost double, which should take around 45 to 60 minutes.
Prepare the sauce: While the dough is getting bigger, warm the butter in a medium saucepan on medium heat until it melts. Put onion, oregano, and salt in the pan. Cook and stir from time to time until the liquid is gone and the onion turns golden brown, which should take around 5 minutes. Put garlic in the pan and cook for about 30 seconds until it smells good.

Add the tomatoes and sugar, turn up the heat, and let it simmer. Reduce the heat to medium-low and let it simmer until it decreases to around 2½ cups, which should take about 25 to 30 minutes. Remove from the stove, mix in the basil and olive oil, and add salt and pepper to taste.
Cover the dough with a layer of plastic. Place the dough on a clean surface and roll it out into a rectangle that is 15 inches by 12 inches in size. Spread the softened butter on the dough using a spatula, leaving a small border along the edges. Begin by rolling the dough tightly from one of the short sides. With the seam facing downwards, press the cylinder into a rectangle measuring 18 by 4 inches.
Cut the rectangle in half horizontally. Take one half and fold it into thirds, similar to folding a business letter. Then, press the edges together to create a ball shape. Do the same with the other half. Put the balls back in the bowl with oil, cover them well with plastic wrap, and let them rise in the fridge until they almost double in size, for about 40 to 50 minutes. Next, place the oven rack in a lower position and heat the oven to 425 degrees Fahrenheit.

Make the pizzas: Spread 2 tablespoons of olive oil in each of two 9-inch round cake pans.
Place one ball of dough on a clean surface and flatten it into a circle that is 13 inches in diameter. Put the dough in the pan by rolling it gently around a rolling pin and then unrolling it into the pan. Gently press the dough into the pan, making sure to reach the corners and edges about 1 inch up. If the dough is hard to stretch, wait for 5 minutes before trying again. Repeat with the rest of the dough.
For each pizza, spread 2 cups of mozzarella cheese evenly on top of the dough. (If you are using any meat or vegetable toppings, put them on top of the cheese now.) Put 1¼ cups of tomato sauce on top of the cheese or toppings. Then, sprinkle 2 tablespoons of Parmesan cheese over the sauce. Bake until the crust turns golden brown, for about 20 to 30 minutes. Take the pizza out of the oven and wait for 10 minutes before cutting and serving it.