Deep-dish pizza crust

I had never been to Chicago when I first tried this, but the recipe came highly recommended and it absolutely delivered.

The base inspiration is True Chicago Deep-Dish Pizza.

Ingredients

• 11 oz room-temp water
• 1 tsp granulated sugar
• 1 packet active dry yeast
• 18 ounces all-purpose flour
• 2 tsp salt
• 1/8 tsp cream of tartar
• 1/2 cup plus 3 Tbsp corn oil
• 2 Tbsp melted unsalted butter
• Mozzarella cheese, grated
• Tomato sauce

Instructions

1. Mix the sugar, yeast, and water. Cover and let stand for 15 minutes.
2. Mix flour, salt, and cream of tartar in a separate bowl.
3. Combine the oil with the flour mixture and yeast water.
4. Knead for 90 seconds in a stand mixer with the dough hook.
5. Put the dough in a greased bowl, cover, and let it rise until doubled, up to six hours.
6. Preheat the oven to 450F.
7. Coat the bottom of the pan or pans with melted butter.
8. Split the dough into two portions and press it toward the edges.
9. Add the cheese first, then the tomato sauce.
10. Bake for 25 minutes, rest for at least five, and serve.

Notes

• Two 9-inch cake pans fit the recipe well.
• Butter worked, but olive oil is also worth trying.
• The recipe benefits from a kitchen scale.
• Do not overcorrect for moisture by adding extra flour too early.
• Homemade chunky sauce works well too.