Chicago-style deep dish vegetable pizza

Mix warm water, sugar and a packet of instant yeast; leave 10 minutes.

In a bowl combine flour, salt and corn oil; add the proofed yeast mixture and knead with a hand mixer and dough hook, then by hand, into a smooth round ball.

Rise in a buttered bowl a couple of hours or more; this dough rose about four to five hours.

Make the sauce: combine a can of tomatoes, tomato paste, salt, basil, oregano, fresh ground pepper, onion powder, garlic powder and a little sugar; whisk.

Prepare peppers, mushroom, garlic and an onion; slice the mozzarella.

Punch down the dough and rest it about 10 minutes to relax the gluten.

Oil a cake pan and press the dough up the sides, keeping a good layer on the bottom.

Layer mozzarella, vegetables, pizza sauce, then grated Parmesan on top.

Bake 35 minutes; the first attempt turned runny and burnt at the edges.

Second attempt: whisk extra tomato paste into the sauce to thicken it, use a less wet mozzarella, and sear the peppers and mushrooms in a very hot dry frying pan about five minutes to drive off water.

Use substantially less filling so the crust stands higher than the fillings; bake, the oven time said as 'preheated to 25 minutes, half an hour'.