Chicago Deep Dish Pizza

Make the dough: Combine flour, cornmeal, salt, and yeast. Add warm water and melted butter. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Cover and let rise 1 hour.

Laminate the dough: Roll dough into a rectangle. Spread softened butter over 2/3 of the surface. Fold unbuttered third over middle, then fold the remaining third on top (like a letter). Roll out again, fold, wrap in plastic, and refrigerate 1 hour.

Make the sauce: Crush tomatoes by hand into chunky pieces. Heat oil in a saucepan, cook garlic until fragrant. Add tomatoes, oregano, sugar, red pepper flakes, and salt. Simmer 30 minutes until thickened. Keep sauce chunky.

Prep the sausage: If using raw sausage, crumble and spread on a baking sheet. Press flat into a thin layer. This allows it to cook evenly in the pizza.

Prep the pan: Generously butter a 12-inch deep dish pizza pan or 10-inch cast iron skillet (at least 2 inches deep).

Shape the dough: Roll dough into a 15-inch circle. Press into pan, pushing dough up the sides to create a 2-inch wall. Trim any excess. Let rest 15 minutes while preheating oven to 425°F.

Layer the pizza (this order is crucial!): First, lay mozzarella slices directly on the dough to protect it from moisture. Add the raw sausage layer on top of cheese. Finally, spread chunky tomato sauce over everything.

Bake: Bake for 35-45 minutes until the crust is deep golden brown and the sauce is bubbling. The internal temperature should reach 200°F. If the top browns too fast, tent with foil.

Rest and serve: Let pizza rest in pan for 10 minutes. This allows the layers to set and makes slicing easier. Sprinkle with Parmesan, garnish with fresh basil, and carefully remove slices with a spatula.