Chicago tavern-style pizza with Italian sausage and giardiniera

Stir the yeast, sugar and salt into the dough water and let them dissolve.

Put the all-purpose flour and cornmeal in a bowl and rub in the cold butter with the fingers until fully broken down and coating the flour.

Add the water mixture and stir into a dough; no bulk rise.

Divide into two pieces of about 165-166 grams, round them, and rest on a floured, parchment-lined sheet tray about 30 minutes (an hour or two is fine).

Roll each to 13 inches with plenty of bench flour, inverting and rotating to keep it round and unstuck; set on parchment on an inverted half sheet tray.

Refrigerate loosely covered with parchment 8 to 12 hours until leathery but pliable, losing about 10% of its moisture; cover more fully if holding longer.

Set the dough on a semolina-dusted peel; spread sauce to the edge, then a little low-moisture mozzarella, raw Italian sausage, giardiniera and oregano.

Preheat the outdoor oven a solid 30 minutes, run it up to the medium zone (750 to 850) and let the hearth fall to about 550 to 600 before loading; in a home oven use 500.

Load away from the flame and turn the oven off; rotate after about a minute and as needed, for a seven to ten minute bake.

Turn the flame back on low to color the top until the cheese spots.

Cool briefly on a rack, letting the stone recover between pizzas; finish with giardiniera, parm and oregano, and cut into small squares.