Chicago deep dish pizza

Sprinkle the yeast into warm water and let it dissolve about 10 minutes.

Add olive oil, melted butter, salt, sugar and yellow cornmeal, then the flour, holding a little back.

Knead with a dough hook, scraping down the sides and adding flour if needed, three or four minutes until very soft, smooth and elastic and pulling from the sides.

Form into a ball, turn in an oiled bowl to coat, cover and leave in a warm spot until doubled, an hour to two hours.

Simmer the pizza sauce until nice and thick; a thin, watery sauce is wrong for this pizza.

Punch the dough down, press and stretch it on a floured surface about 3 or 4 inches bigger than a 12-inch cast iron skillet.

Brush the skillet generously with olive oil and stretch the dough evenly over the bottom and sides.

Lay sliced provolone over the bottom, scatter fresh mozzarella, add about a pound of raw hot Italian sausage out of its casings, then the low-moisture mozzarella.

Ladle the hot thick sauce generously over the toppings and grate a couple of ounces of Parmesan over the top.

Trim the excess dough or fold it over the fillings for a wide rim; drizzle olive oil over the rim and the centre.

Bake in the centre of a 425F oven about 35 minutes until deeply browned and hollow-sounding when tapped.

Garnish with more grated Parmesan and Italian parsley; let sit about 10 minutes before cutting.