Chicago Deep Dish

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Dough Ingredients:

* 5 Onces of lukewarm water

* 1/2 tsp. of active dried yeast

* 11 Onces of all-purpose flour

* 4 tbsp. of cold unsalted butter

* 1 tsp. of salt

* 1 tbsp. of olive oil

Dough Instructions:

1. dissolve yeast in water

2. In a food processor, add flour, salt and butter (mix well)

3. slowly pour water/yeast mixture into flour and mix until ball is formed.

4. Roll into a ball and place it into a bowl with olive oil.

5. cover and let rest for 30 minutes and then refrigerate overnight.

Pizza Sauce Ingredients:

* 28 oz.can of crushed tomato (Cento or any imported brand)

* 4 tbsp. of olive oil

* 1/4 cup of diced yellow onion

* 2 cloves of garlic (pressed)

* 1 tsp. of salt

* 1 tsp. of sugar

* 1/4 tsp. of crushed red pepper

* 1/2 tsp. of dried oregano

* 1/4 tsp. of black pepper

Sauce Instructions:

1. Sautee onion and garlic in olive oil until translucent

2. Add crushed tomato, salt, sugar, red pepper, black pepper and dried oregano and let cook for 20 minutes on medium heat.

Pizza Assembly:

1. Remove dough from frig and let rest for 45 minutes.

2. Roll out dough 12 inches.  

3. Place dough into a 9-10 inch round tray and form dough along the sides.

4. Layer with 1 lb. of a mozzarella & provolone blend.

5. Next, layer raw Italian sausage throughout the entire pan.  You may use your favorite toppings as well.

6. Top final layer with 16 oz. of Pizza Sauce then sprinkle parmesan cheese on top.

7.  Preheat oven to 425 degrees F and bake for 45 minutes.

8. After removing from oven, let rest for 10 minutes.

9. Slice and then enjoy!