Published January 1, 2010. From Cook's Illustrated.
We had to discover the secrets to achieving the perfect crust—an airy, flaky inside, a lightly crisp outside, and a rich taste that could hold its own under any topping—before we could claim that our Chicago-style deep-dish pizza recipe was authentic. A combination of flour, cornmeal, and butter gave us the flavor we were looking for in our deep-dish pizza recipe. Rolling and folding the dough gave the crust delicious layers. Refrigerating the dough during the second rise allowed the butter to chill, resulting in a high and flaky rise.
Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. The test kitchen prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.
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