Chicago style deep dish pizza


°1 tsp granulated sugar
°1 sachet (2 1/4 teaspoon) active dry yeast
°18 oz flour (about 3 1/2 cups)
°2 tsp sea salt
°1/2 cup plus 3 tablespoons corn oil, plus extra to lubricate bowl
°1 tsp of melt un-salted butter
°12 ounces deli sliced ​​fat-free mozzarella
°1 pound Italian sausage
°8 ounces pepperoni, thinly sliced
°28 oz can San Marzano tomato
°Grated Parmesan cheese, for garnishing

* Directions :

Mix the sugar, yeast, and 11 ounces of room temperature (about 80 degrees) water in a bowl and let it bloom for 15 minutes. Combine the flour, salt, and cream of tartar in the bowl of a stand mixer. Once the yeast blooms, add the dry ingredients along with the corn oil. Gently mix with  rubber spatula to  rough ball form.

Kneading on low speed with dough for 90 sec. Transfer to a lightly oiled bowl and leave until doubled in size, about 6 hours. Beat the dough and let it rest for another 15 minutes.

Placing oven rack in middle of oven & preheat to 450 degrees F.
Cover the bottom and sides of a 12-inch cake pan or a traditional Chicago-style pizza pan with melted butter. Using your hands, spread about three-quarters of the dough across the bottom and top sides of the pan (reserve the rest for another use). 

Cover the bottom of the mozzarella to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with pepperoni. Put a handful of mashed tomatoes on top. Spread with hands to the edge. 

Sprinkle evenly over with grated Parm.
Bake, rotating halfway through, until golden around edge, about 25 minutes. Let it rest for 5 minutes, then gently lift the pizza from the pan or cut your slice from the pan like a pie!

Enjoy !