The Real Chicago Deep-Dish Pizza Dough

Ingredients

• 2 ¼ teaspoons active dry yeast
• 1 ½ teaspoons white sugar
• 1 ⅛ cups warm water – 110 to 115 degrees F (43 to 45 degrees C)
• 3 cups all-purpose flour
• ½ cup corn oil
• 1 ½ teaspoons kosher salt
• butter as needed, for greasing

Directions

1. Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
2. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer fitted with the dough hook; knead until dough holds together but is still slightly sticky, about 2 minutes.
3. Form dough into a ball and transfer to a buttered bowl. Turn to coat dough with butter, then cover the bowl with a towel and let rise in a warm place until doubled in volume, about 6 hours.
4. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep-dish pizza pan and follow your pizza recipe.