Makes 1-10" deep dish pizza
Pour warm water into the bowl of a stand mixer. Add sugar and dry yeast and let the yeast bloom for 5 minutes. After the yeast has bloomed, add the vegetable oil, the flour, cornmeal, and semolina. Mix until incorporated. Add 21g of the melted butter and the salt and pepper. Knead dough until elastic and sufficient gluten has developed, about 10 minutes. Place dough in a greased bowl, cover with plastic and set in a warm place to rise for 1 hour 30 minutes, or until the dough ball has doubled.
After the dough has doubled, place it on a lightly floured surface. Roll dough out into a rectangle and pour and spread the rest of the butter (21g) onto the surface of the dough. Roll dough up into a cylinder, then form into a ball and place back into oiled container. Cover, and let rise for 1 hour.
Light your Cru oven. Build sufficient heat on the oven floor.
Thoroughly grease your 10" skillet, on the cooking surface as well as the sides. Place dough ball into the skillet and spread it to cover the base of the skillet.
Next, spread shredded mozzarella onto the dough, then tile the mozzarella slices on top of the shredded mozzarella, making sure the slices are up on the sides of the skillet as well - this will caramelize during the cooking process, giving it that quintessential Chicago crust - overlapping them until the surface is fully covered.
Spread the sauce on top of the cheese. Sprinkle Parmigiano Reggiano on top of the sauce. Then shingle the pepperoni slices on top of the sauce. Then put chunks of the Italian sausage on top of the pepperoni. Finally, sprinkle more Parmigiano Reggiano on top of the meat.
In your Cru oven, push the embers to the back or side of the oven, making room for the skillet. Once the oven's ambient temperature reaches 650°F, place the skillet into the oven, then cover the door
Cook for 40 minutes, rotating every 10 minutes, or until the sides are well done and releases from the sides.