Chicago-style deep dish pizza

Warm the water until lukewarm. Let the butter soften. Mix flour, lukewarm water, softened butter, 25 g oil, cornmeal, instant yeast and all the salt in a mixer bowl. Knead with the dough hook at moderate speed for about 7 min until soft and smooth. Grease a bowl with 5 g oil, place the dough inside and cover. Leave in a temperate room for about 90 min until very puffy.

Spread the remaining 25 g oil across the base and sides of a deep round metal pan about 28 cm across and at least 4 cm high. Add the risen dough and turn it over to coat lightly with oil. Using hands oiled from the pan, gently stretch it towards the edges and up the sides. Cover and rest for 20 min, then push the dough up the sides again. During this rest preheat a conventional oven to 220 °C with racks in the lower and upper thirds. Cut the purchased fully cooked sausage into small pieces. Add all the mozzarella first, then the sausage, and cover with all the tomato sauce.

Bake on the lower rack for about 30 min until the filling bubbles and the crust is golden. If the dough is still pale, carefully move to the upper rack and bake for about 5 min more, watching closely. Remove and wait 2 min in the pan. Carefully lift onto a rack, add all the Parmesan and rest for another 10 min so the filling sets. Cut into 12 slices.