It's Pizza Night - Deep Dish Chicago Pizza

You know us - we LOVE pizza.  We love it so much we built a pizza oven in our last house, our daughter built one in her house, we built one in our new house,our other daughter got a Pizza Craft pizza oven she uses in her garage, and my son started Friday Night Pizza Nights at his house.He uses a pizza steel.  

That son and his wife just had a new baby this summer, and he had mentioned he wanted a deep dish Chicago style pizza. I had given him my mom's deep dish pizza pan, but he said it was too big for their family, so I decided to find a recipe and try it.  

I had never had this style of pizza before.  I grew up in Wisconsin, just a few hours from Chicago, and the Chicago style pizza we had wasn't like this.  
The secret to this is the dough.It has butter in the dough and then you laminate it with butter.  
Don't be intimidated by the lamination, it is a lot easier than making croissants. 
The recipe made two so we were able to eat one and his family had one.  
Chicago Style Deep Dish Pizza Crust
3 1/4. C. flour1/2 C. cornmeal1 tsp. salt1 T. sugar1 T. yeast1 1/4 C. warm water1/4 C. melted butter1/4 C. softened butter
Mix everything but the softened butter in your mixer using a dough hook for around 5 minutes.  Let it rise covered in a greased bowl for one hour or until doubled. 
Punch dough down and roll out like you are making cinnamon rolls, into about a 15x12 inch rectangle,and spread the softened butter on the dough.  
Roll the dough up lengthwise and then cut the dough in half.  Form each half into a ball.  
Place the balls in your greased bowl, cover and let rise in fridge for about an hour.
See, that was so easy!  You want the butter to firmup so that the dough has buttery layers when it is baked. 
Spread each dough ball into a 9 inch springform pan, pushing it up the sides.  You want the dough to encase all of the wonderful fillings. 
Layer provolone cheese on the bottom of the dough in the pan, then top with 2 C. grated mozzarella, cooked Italian sausage, and your favorite pizza or spaghetti sauce.  You want the sauce thick, so if you use a prepared sauce, cook it down a bit.  Finish with grated parmesan.  
Bake at 425 for about 30 minutes.  You want the cheese all melted through.  
Let cool for a few minutes and then unmold.  
You will love this pizza. They liked it so much they had it for breakfast the next day.
That crust - amazing!!