Chicago's deep-dish pizza, invented at Pizzeria Uno, features cheese and chunked tomatoes surrounded by a biscuit-rich crust. Chicago deep dish pizza requires a pan that is 2-3 inches deep and 10-12 inches across.
1. Combine the yeast with the warm water. When it begins to foam, add the remaining water, sugar, flour, cornmeal, salt, and all but a tablespoon of the oil. Stir until blended, then turn the mixture out onto a well-floured surface. Knead 5 minutes. Use the remaining oil to oil a bowl, Roll the dough around in it, cover it and let it rise in a warm place until double in size, 1-2 hours.
2. Generously oil the deep-dish pan.
3. Punch the dough down and knead it 1-2 minutes. Press it into the prepared pan. Let it rise again about 15 minutes, then push it down again, pressing outward so the dough reaches up the sides of the pan.
4. Preheat oven to 400°F.
5. Sprinkle about half the cheese over the dough. Mix together the sausage, tomatoes, sugar, oregano, and garlic powder and add about half of this on top of the cheese. Add remaining cheese, then remaining sausage-tomato mixture. Top with grated parmesan cheese to taste.
6. Bake 35-40 minutes until the crust is golden brown.