Chicago-Style Butter and Garlic Pizza Crust

This is a recipe I got from Rachael Ray's magazine. It looks so good and I want to try it soon. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish. This will make 1 14-inch pizza. The number of servings is just an estimate. The rising time is included in the prep time.

• Ready In: 2 hrs 10 mins
• Serves: 6-8
• Yields: 1 pizza

Ingredients

• 1 (1/4ounce) package active dry yeast
• 1 1⁄4 cups  lukewarm water
• 3 1⁄4 cups flour, plus more for dusting
• 1  teaspoon sugar
• 1⁄2 cup cornmeal
• 1  teaspoon salt
• 4  tablespoons unsalted butter, melted
• 1  garlic clove, ground to a paste
•  pizza toppings, your choice

Directions

1. In large bowl, dissolve yeast in 1/4 cup lukewarm water.
2. Add 1/4 cup flour and the sugar, stir together.
3. Cover with plastic wrap and let rise in a warm place for 20 minutes.
4. Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
5. Combine the butter and garlic; mix into the dough.
6. Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
7. Lightly grease a large bowl, add the dough and turn to coat.
8. Cover and set in a warm place until the dough is doubled in size, 1 hour.
9. Punch dough down, then knead for 2-3 minutes.
10. Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
11. Preheat the oven to 500 degrees.
12. Top the pizza dough with your favorite toppings.
13. Lower the oven to 450 degrees and bake for 30 minutes.