- 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 KitchenAid stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes (I do it until it pulls away from the sides of the bowl).
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover the bowl with a towel and allow the 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.
- Layer cheese directly on the dough, add your toppings, and finish with petite diced tomatoes (drained) that you've seasoned with garlic, basil, oregano, etc. (Italian seasoning mix)
Bake at 450 degrees for 30 minutes, depending on your oven. You may want to prebake the crust, if you wish, for 10-15 minutes.
Deep Dish Pizza Crust https://www.ourrecipesforsuccess.com/deep-dish-pizza/