The Real Chicago Deep Dish Pizza Dough

Ingredients

• 2.3 teaspoons active yeast dry
• 0.5 cup corn oil 
• 3 cups flour all-purpose
• 1.5 teaspoons kosher salt 
• 1.1 cups warm water - 110 to 115 degrees f (43 to 45 degrees C)
• 1.5 teaspoons sugar white

Equipment

• bowl
• pizza pan
• stand mixer

Directions

1. Dissolve yeast and sugar in warm water in a bowl.
2. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
3. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
4. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
5. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.