Deep-Dish Pizza

Create the dough by pouring water into a bowl attached to a stand mixer with a paddle attachment. Allow yeast to dissolve in the water, taking about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour in that sequence. Mix until dough becomes smooth and elastic by continuously kneading, occasionally scraping down the sides and adding more flour as necessary.

Transfer the dough to a lightly dusted work surface. If needed, add extra flour during kneading process. Shape the dough into a ball and place it in a bowl greased with 1/2 teaspoon of olive oil. Cover the bowl with a plate and allow the dough to rise in a warm environment until it has doubled in size, typically within 1 to 2 hours.

While the dough is rising, heat pizza sauce in a pot over low heat until it reaches a thick consistency, taking around 60 to 90 minutes.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

Deflate the dough by poking it gently and transfer it to your work surface. Stretch and shape the dough into a round form that is 3 to 4 inches larger than a standard 12-inch cast iron skillet. Brush the skillet with 1 1/2 teaspoons of olive oil. Place the dough into the skillet and stretch it evenly to cover the bottom and sides.

Add fillings and toppings in a specific order: Lay provolone cheese at the bottom of the crust. Scatter fresh mozzarella over provolone, followed by Italian sausage and firm mozzarella. Pour pizza sauce generously over the top. Sprinkle Parmesan cheese over the pizza sauce, then fold the crust edges inwards to seal the sides. Drizzle 1 tablespoon of olive oil over the crust and center.

Bake the pizza in the preheated oven until it sounds hollow when tapped and is beautifully browned, taking approximately 35 minutes. Let the pizza rest for 10 minutes before slicing.