Hello aurora77
Here is the recipe for the chicago pizza dough that you requested:
Ingredients
1/4 ounce active dry yeast ( 2 1/4 tsps); 1 1/4 cups lukewarm water; 1 teaspoon sugar; 3 1/4 cups unbleached bread flour, plus more for dusting; 1/2 cup medium-grind yellow cornmeal; 1 1/2 teaspoons kosher salt; 1/2 cup olive oil,
Directions
1.dissolve the yeast in 1/4 cup of the warm water. Add sugar and 1/4 cup of the flour and mix; Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
mix the dough, with dough hook soft and elastic, 10 to 12 minutes.
Lightly oil a large bowl. Add the dough and turn to coat on all sides.
Cover the bowl with plastic wrap
Set the bowl in the frig overnight or better – over shabbos.
Press the dough into your deep dish cast iron pan until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
now you are ready to fill it:
Fry a nice large onion in olive oil with a nice half of a green pepper- both of them chopped nicely
Remove it from the fire and add it to:
1 can (28 ounces) diced tomatoes, well drained; 1 can (8 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 1/2 teaspoon salt; 1/4 teaspoon each garlic powder, dried oregano, and pepper
Put 1/2 inch mozzarella cheese into the pan =on the dough.
Then put the mix of sauce above on top of the cheese
then put layers of fresh basil, fresh spinach; fresh sliced mushrooms; another layer of mozzarella cheese
then sprinkle parmesean cheese on top; then sprinkle sliced black olives
bake at 425 for 30 minutes or 35 mins
remove from oven and wait 5 mins.
then remove from pan and cool for 30 minutes; then enjoy 🙂