Pizzeria Uno's Chicago Deep Dish Copycat Pizza

I developed this recipe from several others. This makes a deep dish
pizza that tastes very close to Pizzeria Uno's Deep Dish Pizza.
Now if I could only clone Ike's House Dressing the Red Wine Vinaigrette. It is really good to dip the pizza crust in.

Makes One 12-inch Chicago deep-dish pizza
Total Time: about 7 hours (6 hour dough rise, 30 to 45 minutes baking)

DEEP DISH CRUST:
1 1/4 cups (10 oz) Water (room temperature- about 70-F to 80-F)
1 teaspoon (0.38 oz) White Granulated Sugar
2 1/4 teaspoons (0.25 oz) Active Dry Yeast (or 1 packet)
3 1/2 cups (18 oz) All-Purpose Flour (don't use bread flour, we want a biscuit like dough)
1/2 cup (3.5 oz) Yellow Cornmeal
1 teaspoon (0.25 oz) Table Salt
1/2 cup (3.5 oz) Cooking Oil ( 7 Tbsp Corn or Canola oil and 1 Tbsp Olive Oil) - Corn oil adds a buttery flavor to the crust

-Add sugar and yeast to water, stir well. If not using instant yeast, allow the yeast to bloom in water for about 15-minutes.
If using instant yeast, you can use the water mixture right away.
-Stir in flour, cornmeal and salt. Mix well.
-Stir in cooking oils.
-Mix for 1 minute then knead for 2 minutes. You can use a stand mixer or by hand. Add more flour or warm water, a Tablespoon at a time, as needed, to make a workable dough.
-Don't over-knead, we want a biscuit like dough for deep dish pizza.
-Form dough into a ball, place in a large mixing bowl, coat dough lightly with oil, cover bowl and let dough rise in a warm place for 6 hours. This long rise time develops a rich flavor in the dough that comes through in the baked crust. You can use the dough after about 1 hour of rise, but it won't have the deep flavor.
-Punch down dough and allow it to rest 10 to 15 minutes.

Assemble Pizza:
-Roll out or press dough into a 12-inch deep-dish pizza pan. Press dough evenly onto bottom and up inner sides of deep dish pizza pan.
-1st - Add a layer of sliced mozzarella as the bottom layer, on top of the dough. Place the cheese in tile-like layers covering the dough on the pan bottom.
-2nd - Add toppings, evenly distributed across pizza, as the middle layer.
-3rd - Finally add sauce, evenly, as the top layer. Sprinkle with Parmesan cheese and drizzle with olive oil.
-Bake the deep-dish pizza in a preheated 425-degrees F oven until the top is golden and gooey and the crust is a light golden brown, about 35 to 35 minutes.

PIZZA FILLING:

Bottom Layer: Cheese

1/2 pound sliced mozzarella cheese


Middle Layer: Toppings

1/2 pound Italian Sausage, hot or mild, crumbled
1/2 pound Pepperoni, sliced thin
1/2 Yellow Onion, cut into thin rings
1/2 Green Bell Pepper, cored and cut into thin rings
1/2 cup Fresh Mushrooms, sliced
1/2 cup Black or Green Olives, thinly sliced


Top Layer: Sauce (makes 3 cups)

2 Tablespoons Olive Oil
1 Tablespoon Garlic, minced
1 Tablespoon Dried Basil, crushed
1 Tablespoon Dried Oregano, crushed
1/4 teaspoon Anise Seeds or Fennel Seeds
1/2 teaspoon Table Salt, (or to taste)
1/8 teaspoon Black Pepper, freshly ground
1/8 teaspoon Red Pepper Flakes, (or to taste)
1 (28 oz) can Italian-style whole peeled tomatoes, lightly squished (use "6 in 1 Brand - All Purpose Ground Tomatoes", if you can find it)
1/2 teaspoon Balsamic Vinegar
1 teaspoon White Granulated Sugar

1/3 cup grated Parmesan Cheese - to sprinkle on top
1/4 cup Olive Oil - to drizzle over top

In a saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, black pepper and red pepper flakes, and cook, stirring, for 30 seconds. Add the tomatoes, balsamic vinegar and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

Ladle the sauce over sliced mozzarella cheese and toppings as the top layer on the deep-dish pizza.
Sprinkle Parmesan cheese over sauce and drizzle with olive oil.
Bake the deep-dish pizza in a 475-degrees F oven until the top is golden and gooey and the crust is a light golden brown, about 35 to 40 minutes.