Chicago Style Deep Dish Pizza

• 4 cups flour
• 3 tablespoons cornmeal
• 1 3/4 teaspoons salt
• 2 3/4 teaspoons instant yeast
• 2 tablespoons olive oil
• 4 tablespoons butter, melted
• 2 tablespoons vegetable oil
• 1 cup water
• 3/4 lb. mozzarella cheese
• 28 ounces San Marzano tomatoes
• 2 to 4 garlic cloves, minced
• 1 tablespoon sugar
• 1 cup Parmesan cheese, grated
• toppings

1. Mix the flour, cornmeal, salt, yeast, olive oil, vegetable oil, butter and water.
2. Knead until smooth.
3. Let dough rise in oiled bowl until puffy, about 60 minutes.
4. Grease a large (or two smaller) cast iron pan with olive oil.
5. Stretch the dough into a circle a place in the pan.
6. Push the dough to the edges and part ways up the side and let rest for 15 minutes.
7. Push the dough back to the sides and let rest for another 15 minutes.
8. Bake the crust at 425 degrees until it starts to brown, about 10 minutes.
9. Drain the tomatoes and crush them.
10. Mix the tomatoes with the garlic and sugar.
11. Add salt and herbs (oregano, basil, rosemary) to taste.
12. Cover the crust with a generous layer of mozerella.
13. Add any desired toppings.
14. Top with any remaining mozerella.
15. Spoon on the tomato mixture.
16. Sprinkle Parmesan on top.
17. Bake at 425 degrees for 25 minutes.
18. Remove from pan and transfer to cooling rack.
19. Let cool for 15 minutes before slicing.