Name: Chicago Style Deep Dish Pizza
Yield: 8
Ingredients: 1 cup luke warm water; 6 g Active dry yeast; 1/2 tbsp Sugar; 375 g Flour; 2 tsp Salt; 4 tbsp cubed room temperature butter; 3 tbsp olive oil; 3-1/2 tbsp Butter; 1 Small onion; 5 clove Garlic; 28 oz Can crushed tomatoes; 28 oz Can whole peeled tomatoes; 6 oz Can tomato paste; 2-1/4 tsp Salt; 2 tbsp Sugar; 1 tsp Dried oregano; 1-1/2 tsp Dried basil; 1-1/2 tsp Red pepper flakes; 12-15 slices Slices mozzarella cheese; 12-15 Slices provolone cheese; 1 lb Italian sausage; 30 Pepperoni slices; Sliced green pepper; Parmesan cheese

Instructions

For the dough

Add yeast and sugar to the warm water and stir. Let sit for 10 minutes to allow the yeast to bloom. It should look foamy and puffy after 10 minutes - this means the yeast is alive and ready to work for you.
Add flour, salt, and cold butter to the bowl of a stand mixer and mix with the paddle attachment until butter is mixed into the flour so that it looks like little peas of butter throughout. Then stream the yeast water in while the mixer continues to mix. Stop mixing as soon as your dough comes together. If your dough is a bit too sticky, sprinkle in a little extra flour so it just begins to separate from the paddle of your mixer but still has a little "stick" to it.
Remove the dough from the mixer bowl and round it into a ball shape. Place your dough ball into an oiled bowl and cover tightly with plastic wrap and let rise in a warm place for an hour and half. Your dough should grow about a 1/2 size more.
Once your dough has risen, punch it down and turn it out onto a floured cutting board. Roll your dough out with a rolling pin to a 14" circle so that it fits perfectly into a 12" pan with deep sides, with the dough able to be pressed up the sides as well.

For the sauce

Heat the butter in a sauce pan over medium high heat to melt, then add onion and garlic. Stir to combine and cook for 4-5 minutes, stirring occasionally, until soft and slightly browned.
Next, add your crushed and whole tomatoes and all of your spices. Stir the sauce to combine, then, using a potato masher, mash the whole tomatoes down into the sauce.
Lower heat to medium and reduce the sauce by 40-50% which should take about 30 minutes, stirring occasionally. When done, the sauce should be thick and chunky.

For assembling the pizza

Oil your 12" pizza pan, cast iron pan, or coated cast iron pan with deep sides very generously, then add your dough to the pan, pressing the dough into the pan and up the sides.
Onto the dough, layer your mozzarella, overlapping, so it completely covers the bottom, then layer your provolone cheese on top of that, also overlapping to completely cover the bottom.
Next, press the Italian sausage down into the pan completely covering the cheese layer, creating a "disk of sausage" so that you get sausage in every bite!
Spoon about 3 ladles of sauce over the sausage layer, enough to spread a thin, but chunky layer of sauce completely covering the sausage layer.
Add your preferred toppings onto the sauce layer: I added pepperoni and green pepper.
Dust the top of the pizza generously with finely grated Parmesan cheese.
Bake at 425 degrees F for 45 minutes.
After baking, remove the pizza from the pan and allow to cool on a wire rack for about 10 minutes to keep the crust crisp and allow the insides of the pizza to setup and cool a bit.
Cut your pizza into 8 beautiful slices and serve on a dish. Eat with a knife and fork.

Chicago Style Deep Dish Pizza