1 1/3 cups warm water

2 1/4 teaspoons instant or rapid-rise yeast

2 teaspoons white sugar

1 1/2 teaspoons fine salt

1/4 cup melted butter, plus more for the pan

1/4 cup olive oil, plus more for drizzling

1/2 cup cornmeal

3 3/4 cups all purpose flour, plus more as needed

9 slices provolone cheese

1 lb italian sausage

2 cups low moisture grated mozzarella cheese

Chicago style pizza sauce (recipe below)

1/4 cup grated parmesan cheese

1:
Add all the ingredients to a mixing bowl.

2:
If using a mixer, use the dough hook and mix on low for 10 minutes. You can also knead by hand for 10 minutes if not using a mixer.

3:
Turn dough out onto a floured surface and make into a ball. Place into an oiled bowl and cover to rise for 1 to 2 hours or until the dough has doubled in size.

4:
Turn dough out onto a floured surface and press it into a circle with your fingers. Roll it out with your roller until the dough is 16" wide.

5:
Transfer dough into a 12" cast iron skillet that has been brushed with melted butter. Press dough into the sides and bottom of the pan making sure there are no air bubbles.

6:
Put a layer of provolone down first, then sausage, then more mozzarella and ladle in your pizza sauce. Top with grated parmesan cheese.

7:
Trim off excess dough and drizzle with olive oil. Place in a 425 degree oven for 20 to 30 minutes or until the crust is golden brown. Rest for 15 minutes before serving.

1 28oz can crushed tomatoes

½ onion, diced

3 garlic cloves, minced

2 tablespoons tomato paste

1 tablespoon sugar

1 teaspoon dried basil or 1 tablespoon fresh minced

1 teaspoon dried oregano

2 tablespoons butter

1 teaspoon fine salt

1:
In a saute or saucepan over medium heat, melt 2 tablespoons of butter.

2:
Add in and saute onion, garlic, and salt.

3:
After the onions have started to sweat, add tomato paste and fry for another minute.

4:
Add crushed tomatoes, sugar, basil, and oregano. Cook on low heat and simmer for 20 minutes or until the sauce is extra thick.