Three key things remind me of an authentic Chicago-style pizza – minced garlic, fresh tomatoes, and cornmeal crust. To make this even more special, use homemade sauce, but adding some garlic and tomatoes (and extra spices) is the easiest way to make this taste a little more authentic!
Add sugar and yeast to warm water. Let mixture become fluffy (~5 minutes).
Combine flour, cornmeal, and salt in a stand mixer. Add in the yeast mixture with the dough hook attachment. While mixing, drizzle in 1 tbsp olive oil and let it incorporate; add more oil if the mixture is still dry and not coming together. Knead on high until a soft, stretchy dough forms, approximately 5 minutes. Add additional flour if it is too sticky to knead with your hands.
Form into a ball and return the dough to oiled bowl. Let it rise for 30 minutes. Prepare a 12-inch cast iron skillet by drizzling olive oil and rubbing it up the sides. Meanwhile, prep any toppings.
Assembly:
After the dough has risen, roll it out on a floured surface until it's about a 16-inch wide circle (enough to go up the edges of the skillet). Transfer the dough to the prepared skillet and press into the corners and up the edges of the pan. With a fork, poke holes along the bottom of the crust to prevent air bubbles.
Sprinkle the dough with 1/2 cup of shredded mozzarella. Top with the sauce. Layer with fresh tomatoes and your favorite toppings. Sprinkle with fresh garlic and crushed red pepper. Cover with the remaining mozzarella and sprinkle with oregano and more crushed red pepper.
Cover with foil and bake at 450° for 35-40 minutes, or until the crust is golden and cheese is bubbly. Broil on low, if desired, to make the cheese golden brown. *It's best to let the pizza cool for 10 minutes, but we dug right in! The sauce may seep into the middle, but it'll set fairly quickly.
Notes
** Calorie Count is for 6 servings. This includes my toppings of choice (tomatoes, spinach, sausage, olives). Excluding these brings the total count per piece to 309kcal.