The Real Chicago Deep Dish Pizza Dough

Add yeast to a mixture of water and sugar and let stand until foamy, about 5-10 minutes.

Add the rest of the ingredients and mix in stand mixer with paddle attachment for one minute, then knead with hook attachment for no more than two minutes. Dough will be a little sticky. If too sticky to handle, add a little more flour. If too dry, add a little water. Dough should be a little tacky but able to shape into a ball.

Put dough in a buttered bowl, turn dough buttered side up, cover with plastic wrap or a clean towel and let rise at room temperature for 6 hours.

Punch down, then cover and let gluten relax for 10-15 minutes.

Either roll out or press into and up sides of deep dish pizza pan or even a cast iron skillet. If you are making a 10-inch pizza, fit the dough into the pan at the thickness you like and trim off any excess.

Add cheese, toppings, and tomatoes (that you've flavored with garlic, basil, oregano, etc.).

Bake at 450 degrees for 30 minutes, depending on your oven.

You may want to prebake the crust, if you wish, for about 5-10 minutes.