Chicago-Style Butter and Garlic Pizza

Courtesy of Every Day with Rachael Ray

Servings: 8
Prep Time: 1 1/2 Hr.
Cook Time: 30 Min.

* 1 pkg. active dry yeast
* 1 1/4 c. lukewarm water
* 3 1/4 c. flour, plus more for dusting
* 1 tsp. sugar
* 1/2 c. corn meal
* 1 tsp. salt
* 4 Tbsp. unsalted butter, melted
* 1 clove garlic, ground to paste
* toppings of your choice

1. In a large bowl, dissolve the yeast in 1/4 c. lukewarm water. Add 1/4 c. flour and the sugar; stir together. Cover with plastic wrap and let rise in a warm place for 20 min.
2. Stir the remaining 1 c. lukewarm water, 3 c. flour, the cornmeal and salt into the yeast mixture. Combine the butter and garlic; mix into the dough. Turn out onto a lightly floured work surface and knead until soft and elastic, 10 to 12 min.
3. Lightly grease a large bowl, add the dough and turn to coat. Cover and set in a warm place until the dough is doubled in size, 1 hr.
4. Punch down the dough, then knead for 2 to 3 min. Grease a 9-by-13-inch baking pan, then press in the dough to cover the bottom and 2 inches up the sides; let rise for 20 min.
5. Preheat the oven to 500°. Top the pizza dough with your favorite toppings. Lower the oven to 450° and bake for 30 min.