Chicago deep dish pizza

Combine 375 g all-purpose flour, 10 g salt and 40 g cubed cold butter in a food processor and spin about 15 seconds, until the butter is cut into the flour.

Stir 6 g instant yeast into 220 g of 90F water to dissolve, then stream it in with the chopper running.

Process about one minute, to somewhere between a dough and a pie crust. A food processor rather than a stand mixer keeps gluten development low, which is what a deep dish crust needs.

Move to a bowl and round into a ball with a little tension; this is the only strength building the dough gets.

Lid on, ferment at room temperature 30 minutes.

Slow ferment in the fridge as little as 12 hours, preferably 24. The longer the ferment, the crispier the crust.

Let the dough warm up 45 minutes so the butter inside is malleable, and preheat the oven to 425F.

Medium sauce pan over medium high heat, melt 50 g butter.

Add 100 g grated white onion and 15 to 20 g minced garlic, stir and fry four to five minutes.

Combine both cans of tomatoes and 75 g tomato paste, squishing the whole peeled tomatoes by hand into half-inch chunks.

Stir in 10 g salt, 20 g sugar, 2 g dried oregano, 2 g dried basil and 2 g dried chili flakes.

Add the tomato mixture to the pan, drop the heat from medium high to medium and reduce the sauce by 40 to 50 percent, about 15 to 20 minutes, until it holds a trail when a spatula passes through it.

For the sausage, mix the ground pork with the salt, sugar, paprika, sage, black pepper, chili flake, grated garlic and toasted fennel seed.

Add 10 g red wine vinegar and mix until slightly tacky and combined. The batch is enough for two pizzas.

Grease the pan generously with olive oil, spreading it over every surface and up the sides with a paper towel.

Flour the board and the dough, pat to degas, and roll out to 14 inches across; dust any sticky butter spots with flour.

Lay the dough into the 12 inch pan and pinch it up the sides, pushing it into the lower corner so there is no gap between crust and pan.

Lay down two layers of thick sliced full-fat mozzarella.

Add five to six very thin slices of provolone.

Add about eight ounces of the Italian sausage in quarter-sized pieces about one inch apart.

Spread half the pizza sauce over the top in an even layer about a half inch thick.

Lay on about 25 thin sliced pepperonis.

Finish with a generous dusting of grated Parmesan, at least two handfuls.

Bake in the preheated 425F oven 35 to 40 minutes, until the crust is lightly golden brown and the pepperoni edges are cupped and crisp.

Slide the pizza onto a wire rack and cool at least 10 minutes so the crust does not steam itself soft in the pan.

Slide it back into the pan to slice, and top with more Parmesan.