Chicago deep dish pizza

Yeast, Warm water, sugar
Allow time to proof

To kitchen aid with dough hook, add corn flour, bread flour, Salt, lots of EVOO

Add just enough water for dough to come together
Take go out of the basket and finish kneading on floured surface by hand

Cover with plastic and allow to rise in refrigerator overnight

Plop out and press into greased cast iron skillet or deep stoneware dish forming a bit of a raised ridge around the perimeter

Add a bit of sauce all around the bottom
Add in provolone and mozzarella and cheddar cheeses
Spread sauce over top of cheese
Add dry oregano and other dry ingredients
Add pepperoni
Top with more cheese
Cook at 425° covered with foil for 20 minutes
Uncover and cook for five more minutes

SKILLET PIZZA
Brown your sausage before your start using a cast iron skillet
Add mushrooms and onions, if you wish, when sausage has browned
Continue to saute until onions have softened
Remove and set aside
Add a bit of EVOO
Flatten your pizza crust dough to fit into your pan
Lay down a layer of mozzarella
Put back in your toppings and spread around
Add sauce onto toppings
Add optional ingredients: pepperoni, black olives, artichokes, etc
Add more mozzarella
Bake at 425º for 25-30 minutes

Robert@RobertAndrews.NET