Chicago Tavern-style Pizza

Ingredients

• 2 cups all-purpose flour
• 1 tsp granulated sugar
• 1 tsp fine salt
• 1 tsp instant dry yeast
• 2 tbsp corn oil
• 0.5 cups water
• 2 tbsp all-purpose flour – for dusting
• 1 tbsp corn oil – for the pan
• 15 ounces canned tomato sauce
• 1 tbsp olive oil
• 1.5 tsp dried oregano
• 0.5 tsp dried basil
• 0.5 tsp garlic powder
• 0.75 tsp fine salt
• 0.25 tsp black pepper
• 10 ounces low-moisture whole-milk mozzarella – shredded
• 10 ounces Italian sausage – casings removed
• grated Romano cheese – sprinkled (for serving)
• dried oregano – to taste (for serving)
• red pepper flakes – to taste (for serving)

Instructions

1. Make the dough: In a medium bowl, whisk together 2 cups flour, the sugar, 1 tsp salt, and instant dry yeast. Add the water and 2 tbsp corn oil; mix with a spoon until a cohesive dough forms, about 2 minutes. Knead briefly on the counter until smooth, 2–3 minutes. Shape into a ball, lightly oil, cover, and let rise at room temperature until slightly puffy, about 1 hour. Refrigerate 8–24 hours for flavor and a crisper crust.
2. Make the sauce: In a bowl, combine the tomato sauce, olive oil, 1.5 tsp dried oregano, dried basil, garlic powder, 0.75 tsp salt, and black pepper. Stir well, cover, and let rest 30 minutes to hydrate the seasonings (or refrigerate up to 24 hours).
3. Heat the oven: Place a baking steel or stone on the middle rack and preheat to 500°F for 45–60 minutes. If baking on a perforated or cutter pan, brush the pan with 1 tbsp corn oil.
4. Temper the dough: Remove the dough from the refrigerator 60 minutes before baking to take off the chill.
5. Roll the shell: Lightly flour the work surface with 2 tbsp flour. Roll the dough into a very thin 14-inch round (about 1/8 inch thick). Transfer to the oiled pan, or to a sheet of parchment on a peel if using a stone. Trim or press the edges so there is little to no rim, then dock the dough all over with a fork to prevent bubbles.
6. Assemble: Spread a thin, even layer of sauce over the dough, 0.75–1 cup, all the way to the edge; refrigerate any remaining sauce for another use. Scatter the shredded mozzarella evenly to the edge. Pinch off marble-size pieces of the Italian sausage and distribute them over the cheese.
7. Bake: Slide the pizza onto the preheated stone (or place the pan on the rack) and bake 12–15 minutes, rotating once, until the crust is deep golden and crisp at the edges, the cheese is bubbling with browned spots, and the sausage is cooked through.
8. Finish and serve: Let the pizza rest 3–5 minutes. Sprinkle with grated Romano cheese and extra dried oregano and red pepper flakes to taste. Cut into small squares (party cut) and serve hot.