The Real Chicago Deep Dish Pizza Dough - cooking recipe

Ingredients

2 1/4 teaspoons active dry yeast
1 1/2 teaspoons white sugar
1 1/8 cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
1/2 cup corn oil
1 1/2 teaspoons kosher salt

Preparation

Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
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.
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.
Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.