Chicago-style deep dish pizza

Combine room-temperature water, the yeast and a teaspoon of sugar; let it bloom 10 minutes until foamy.

Whisk the flour, cornmeal, kosher salt and cream of tartar together until homogeneous.

Add the dry mix to the yeast with the vegetable oil; mix with dough hooks on low 1 to 2 minutes until the dough clears the bowl, then knead on medium 7 to 8 minutes until smooth and elastic.

If too hydrated, knead on a lightly floured surface another 1 to 2 minutes until soft and tacky but not sticky.

Shape into a taut ball, coat in oil in a lightly oiled bowl, cover with plastic wrap and rise at room temperature 60 to 90 minutes or until doubled.

Liberally oil a cast iron pan; with greased hands, press and stretch the dough out and up the sides. Cover and rest 20 to 30 minutes so the gluten relaxes.

Crush a 28-ounce can of whole San Marzano tomatoes by hand into bite-sized pieces.

Heat a few tablespoons of olive oil in a high-walled saute pan over medium until shimmering; sweat the finely chopped onion 2 to 3 minutes until translucent at the edges, add the crushed garlic and saute a minute until fragrant.

Add a pinch of red pepper flake, oregano, basil and two to three tablespoons of tomato paste; saute another minute.

Add the crushed tomatoes and a tablespoon of sugar; simmer over medium 20 to 30 minutes, stirring regularly, until the raw flavour cooks off and a spoon dragged through parts it.

Press the relaxed dough against the sides of the pan so it holds its shape.

Layer thin provolone slices, then a thick layer of sliced low-moisture mozzarella; spread the sauce generously on top of the cheese.

Finish with a generous sprinkling of pre-grated Parmesan and a generous drizzle of olive oil over the sauce and the crust edge.

Bake in a preheated 425F oven 25 to 35 minutes, rotating once.

Run a thin spatula around the edge, turn the pizza out of the pan and wait at least 10 minutes before cutting.

Sausage version: remove mild Italian sausage from its casings, pat it into a patty and lay it raw in an even layer over the dough before the cheese, then cheese, sauce and more cheese; bake the same time and temperature.