Chicago-style Deep Dish Pizza

Place water in mixing bowl of stand mixer. Sprinkle yeast over water and let stand 5 minutes to dissolve.

Pour in vegetable oil, olive oil, cornmeal and 3 cups of flour. Mix with beater for 10 minutes. Add remaining flour, and switch to dough hook. Mix for 5 minutes.

Pour dough onto floured surface and cover with large bowl. Let is rise until doubled, about 1 hour. Punch the dough down, and let it rise again.

Preheat oven to 475F degrees. Grease two 9-inch round cake pans. Divide dough evenly between both pans. Press dough out so that it goes all the way up the sides of pans. Lay slices of mozzarella cheese onto crusts in a tile formation. Put tomatoes over the mozzarella, season with basil, oregano, garlic and kosher salt. Add Italian sausage sprinkled across top. Then sprinkle Parmesan cheese over top and drizzle with remaining olive oil.

Bake 35 to 40 minutes, until top is golden brown and crust is lightly browned. Slice warm and eat it up!