Chicago Style Deep Dish Pizza Dough

Ingredients

• 1 1/2 cups of 110 degree water
• 1 package of active dry yeast
• 1 teaspoon sugar
• 4 cups flour (bread preferred, but all-purpose will work)
• 1/4 cup olive oil (vegetable oil can be used in a pinch)
• 1/4 cup cornmeal
• 1 teaspoon salt

Directions

1. In a mixer combine the water, sugar and the yeast and allow the yeast to dissolve for about 5 minutes.
2. Add the oil, salt, cornmeal and 3 cups of the flour. Mix with dough hook on low to medium speed until smooth. Add remaining flour in 1/4 cup increments and completely incorporating the flour before adding the next 1/4 cup. Depending on the atmosphere you may only need 3 3/4 cups or up to 4 1/4 cups. Let mix 2 to 3 minutes.
3. Remove the dough from the mixer. It should be slightly sticky to the touch, but not actually stick to your hands. Form it into a ball and place in a bowl coated with olive oil.
4. Coat dough lightly with olive oil and loosely cover with plastic wrap. Let it rest for 4 to 6 hours on the counter.
5. For even better flavor put in the refrigerator and let it rest over night. Take it out of the fridge 1 to 2 hours before making pizza.
6. Preheat oven to 425 degrees F.
7. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
8. Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.