Deep Dish Pizza

There are many recipes out there when you google "Chicago Deep Dish Pizza", so finding the most authentic is almost impossible.  I read over many of them and once again just kind of created one based on ingredients I had and what sounded good to me.  The result was a delicious pizza!

Ingredients

1/4 ounce active dry yeast (2 1/4 tsps)

1 1/4 cups lukewarm water

1 teaspoon sugar

3 1/4 cups all purpose flour, plus more for dusting

1 teaspoon table salt

 

1/2 cup olive oil, plus more olive oil, for oiling bowl and pan

Directions

1. In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2. Cover with plastic wrap and let rise in a warm place for 20 minutes.
3. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
4. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
5. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
6. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
7. Lightly oil a large bowl. Add the dough and turn to coat on all sides.
8. Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
9. Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
10. When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
11. Let the dough rise in the pan for 15 to 20 minutes.
12. Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
13. Preheat the oven to 475°F (220°C). Prick the dough bottom with a fork at 1/2-inch intervals and parbake the crust for exactly 4 minutes in the preheated oven. Brush the crust lightly with olive oil.
14. Lower the oven to 425°F. Add toppings to the parbaked crust and bake in the over for 25-30 minutes.  Remove from the oven and let sit for 10 minutes before cutting.

I layered the crust with shredded mozzarella, italian sausage, and a can of diced tomatoes (drained).  I used my cast iron skillet to bake the pizza.