Chicago tavern-style thin crust pizza with sausage, pepperoncini and hot honey

In a food processor combine all-purpose flour, sugar, salt, instant yeast, a little oregano and a little garlic powder; pulse.

Add one tablespoon of olive oil and six ounces of warm water and process until the dough clumps and runs around the bowl.

Turn onto a floured surface, flour the top and knead 30 to 45 seconds until smooth; shape into a ball.

Put in a ziplock bag, leave out for an hour, then refrigerate 24 hours (up to 48).

Make the uncooked sauce: mix 15 ounces of crushed tomatoes with olive oil, squeezed garlic, red pepper flake, oregano, a little salt and pepper, and a little sugar to counter the acid.

Take half the dough onto a floured surface, bring the edges together over the top and pinch underneath into a tight ball; set in a bowl covered with Saran at room temperature for a couple of hours, until doubled.

Flour the top and roll with a floured roller, turning between passes, to a very thin 12 inch round.

Dust the building surface with semolina flour and move the dough onto it; check it slides.

Spread sauce almost to the edge without overloading, keeping it off the board; add a little parm, about a third of a cup of shredded mozzarella, small balls of Italian sausage to the edges, pepperoncinis, roasted red peppers and a little kosher salt.

Bake on a pizza stone near the top of a 550 degree oven, preheated 45 minutes to an hour, for about 12 minutes until super crispy.

Finish with a little hot honey and cut bar style into squares.