Chicago-Style Deep Dish Pizza

Preheat oven to 425 °F.

In a medium skillet over high heat, brown the sausage, crumbling it as it cooks, until it’s brown and all the liquid has been cooked out. Remove from heat and let cool.

Butter a 14-inch springform pan with a thin layer of butter and set aside.

Throw the cornmeal onto a work surface and, using a rolling pin, roll out the pizza dough until there is a little overlap over the side of the pan when placed into the springform pan. Using some kitchen shears, cut off the overlap and then press the dough so that it covers the bottom and goes up the sides of the pan.

Place a layer of mozzarella cheese onto the bottom of the dough. Add the sausage on top and spread it out. Sprinkle a layer of peppers and onions on top of that then place the tomatoes over the top, crushing them in your hands as you place them. Sprinkle the tomatoes with oregano and red pepper flakes. Fold the excess dough down onto itself to make the crust a little shorter.

Place the pan onto a sheet tray and pop it into the oven. Turn the oven down to 375 °F and bake for 45-50 minutes.

Remove the pizza from the oven and let it rest for 10 minutes (don't worry, it will stay hot!) Remove from the springform pan and sprinkle with parmesan; cut into 8 pieces and serve.