In a mixing bowl, dissolve the yeast with water and sugar. Add the corn oil and blend. Add the flour and salt and butter and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes. Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel.* Let the dough rise for two hours. Do not punch it down. Spread and push the dough ball across the bottom of the pan and up the sides.

*At this stage, the dough can be put in the refrigerator and allowed to rise slowly overnight. Take the dough out of the refrigerator at least an hour before you are ready to assemble the pizza.

PEPPERONI DEEP-DISH PIZZA

• 1 14 oz can diced tomatoes
• 2 cloves crushed garlic
• 1 Tsp. Oregano, dried
• 1 Tsp. Basil, dried
• 1 Tsp Sugar
• 2 Tbsp. Romano/Parm cheese, grated
• 5 oz. Part-skim, low-moisture mozzarella, sliced
• 5 oz. Provolone, sliced
• 24 ea. Pepperoni Slices (about 2 oz.)

1. Combine the tomatoes, oregano, basil, sugar and Romano. I mix in a jar and shake well ( no cooking!).Set aside.
2. Butter each pan then also pour a small amount of olive oil in the pan and coat well.
3. Work dough into a large circle and lay into the pan and work it to create a pie like structure. Let rise in the pan for aprox. 15 minutes.
4. Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.
5. Place in your choice of toppings and lots of them!
6. Spread the tomato mixture evenly over the toppings. Sprinkle Parm/Ramano on top.
7. Bake on the middle rack of a preheated 475° F. oven for 20-25 minutes until crust is golden brown and pulls away from the sides of the pan.
8. Let pie cool at least 5 minutes before cutting.