Chicago deep dish pizza

Ingredients:

• 1 tsp. granulated sugar
• 1 packet (2 and 1/4 tsp) active dry yeast
• 500 g of premium flour (about 3.5 cups)
• 2 tsp fine sea salt
• 1/8 tsp cream of tartar
• 0.5 cup + 3 tablespoons corn oil + extra for greasing the pan
• 1 tbsp melted unsalted butter
• 340 g thin slices of semi-skimmed mozzarella
• 450 g raw Italian sausages without casings
• 220 g thin slices of pepperoni
• 1 can (800g) canned whole San Marzano tomatoes, crushed by hand
• Grated Parmesan for sprinkling

Preparation:

1. Combine the sugar and yeast in 330 ml of room-temperature water (about 25°C) in a bowl and let sit for 15 minutes. In the bowl of a stand mixer, combine the flour, salt, and cream of tartar. Once the yeast has dissolved, add it to the dry ingredients along with the corn oil. Gently fold with a silicone spatula and knead into a loose dough.
2. Knead the dough on low speed with the dough hook attachment for 90 seconds. Transfer the dough to a lightly oiled bowl and let it rest for about 6 hours, until it doubles in size. Punch it down and let it rest for another 15 minutes.
3. Position the oven rack on the middle shelf and preheat the oven to 220°C.
4. Grease the bottom and sides of a 12-inch round baking pan or traditional Chicago-style pizza pan with melted butter. Using your hands, spread about three-quarters of the dough over the bottom and sides of the pan (reserve the remaining dough for another recipe).
5. Line the bottom of the pizza with mozzarella, all the way to the edge. Then cover one half of the pizza with a thin, even layer of raw sausage meat. Top with pepperoni. Top with a couple of handfuls of mashed tomatoes. Use your hands to spread them all the way to the edge. Sprinkle the top evenly with grated Parmesan cheese.
6. Bake, rotating the pan halfway through, until golden brown all around, about 25 minutes. Let rest for about 5 minutes, then either carefully remove the pizza from the pan or simply slice it right in the pan, like a pie!