Real Chicago Deep Dish Pizza
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons white sugar
1 1/8 cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
1/2 cup corn oil
1 1/2 teaspoons kosher salt
Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan. I used pie pan.
Parabake at 450F for 10-15 minutes.
Add cheese, artichoke hearts, pepperonis, black olives, ricotta, and tomato sauce that you have flacored with onions, garlic, basil, oregano, etc. (put anchovies on after as well as pepper flakes.)
Bake at 450 F degrees for 20-30 minutes more, depending on your oven.