HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

Making the Dough:

Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast.
Mix Wet Ingredients: Add the room-temperature water and melted butter to the dry ingredients. Mix on low speed with a dough hook until combined, about 1-2 minutes. Scrape the sides and bottom of the bowl occasionally.
Knead the Dough: Increase the mixer speed to medium and knead the dough until it becomes glossy and smooth, pulling away from the sides of the bowl, about 4-5 minutes. If making by hand, mix with a spatula until combined, then knead by hand.
First Rise: Coat a large bowl with 1 teaspoon of olive oil. Transfer the dough to the bowl, turning to coat it in oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Making the Sauce:

Cook the Onion: While the dough is rising, heat the butter in a medium saucepan over medium heat until melted. Add the grated onion, oregano, and salt. Cook, stirring occasionally, until the liquid evaporates and the onion turns golden brown, about 5 minutes.
Add Garlic and Tomatoes: Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes and sugar. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes.
Finish the Sauce: Remove from heat and stir in the fresh basil and olive oil. Season with salt and freshly ground black pepper to taste.
Laminating the Dough: