Chicago Deep-Dish Pizza

• Dough:
• 1 cup warm water, 105-115 degrees
• 1 envelope (2 1/2 teaspoons) active dry yeast
• 2 teaspoons sugar
• 3 cups unbleached all-purpose flour
• 1-2 teaspoons salt
• 1/4 cup corn oil
• 2 teaspoons olive oil
• Topping:
• 1 pound sweet Italian sausage (casing removed, if present)
• 2 28-ounces cans Italian-style plum tomatoes, drained
• 2 cloves garlic, finely minced
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried basil, crushed
• Salt and freshly ground black pepper, to taste
• 3/4 pound mozzarella cheese, cut into 1/8-inch slices
• 3 tablespoons freshly grated Parmesan cheese

Dough: Pour water into a large mixing bowl. Sprinkle yeast over water. Add sugar and stir to dissolve. Let stand 5-10 minutes until bubbly. Add flour and salt, then stir to combine. Add corn oil and mix until a dough is formed. Knead by hand, or with a heavy-duty electric mixer with a dough hook, for 6-7 minutes, until completely smooth and satiny. Lightly dust a large bowl with flour. Place dough in bowl, dust top with a little flour, and cover with plastic wrap and foil. Let stand on counter for 20 minutes, then refrigerate overnight. The next day, lightly oil a 14x2-inch pizza pan with olive oil. Place dough in center of pan. Using palms, stretch and push dough toward edge of pan. Pull dough up sides of pan, pressing it against sides with fingers, only about 1/4-inch of the pan sides should be left uncovered and showing at the top; dough will be quite thin. Cover and set aside. The crust may be made to this point, then covered and held about 1 hour until topping is ready. Topping: Cook sausage in a saute pan over medium heat (breaking it up and pressing it with the back of a wooden spoon to form large chunks) until just cooked through, about 4 minutes. Drain excess grease from pan and set sausage aside. Place drained tomatoes in a mixing bowl. Crush completely with hands and drain thoroughly again. This should yield about 2 cups. Add garlic, oregano, basil, salt and pepper, then stir and set aside. Arrange mozzarella slices, overlapping slightly, over crust. Spread tomato mixture evenly over cheese. Sprinkle with Parmesan cheese and arrange sausage evenly over tomatoes. Bake on bottom rack of a 450 degree oven until crust is golden and pulls away from sides of pan, 18-20 minutes. Let stand about 10 minutes before slicing to serve.