Gino’s East Deep Dish Pizza Knock-off

1 c. water
1 package yeast
1/3 c. corn oil
1 Tbsp sugar
1 tsp cream of tartar
1 lbs Bread Flour

Pizza Sauce (if you don't want to make your own sauce you can just buy a jar of your favorite pizza sauce):
one 28 ounce can of plum or roma tomatos – less ¼ c of the sauce before you mush it
1 tsp salt
a pinch of basil
a pinch of oregano
fresh ground black pepper

16 oz. (about 4 c.) Low-moisture part skim mozzarella (NOT low fat. It won't turn out good if you use low fat)
Italian sausage, uncooked, pinched into little pieces

In a bowl, put water (luke warm), then yeast, oil, cream of tartar, and sugar. Mix with hand until yeast dissolves. Then, pour in Bread Flour a little at a time. Mix with your hand. Just curve your hand like a dough hook and hold the bowl and mix. Then, knead it until it gets firm. Add more flour if needed. The secret is the kneading. Knead it for about 10 minutes straight. Then, roll it into a ball, and put it in a bowl with oil brushed in the sides. Cover with plastic wrap and a kitchen towel. Let sit overnight unrefrigerated. Only let it rise once. Portion and use.

Pizza Sauce:
Take the tomatoes and sauce and place into a bowl. Using a potato masher or just your hands, mash the tomatoes up so that there are no chunks bigger around than a quarter. Once this is done, add the rest of the ingredients and stir. Adjust the salt and pepper to taste. Do not use too much basil or oregano.

Preheat oven to 350. After the dough has risen take your deep dish pizza pan (or a round cake pan with straight sides) and coat the inside of it with a very healthy coating of melted butter or oil. Roll the dough out to about 3 inches larger than the bottom of the pan and pinch the dough up along the sides of the pan. Now put your cheese in (right on the crust). Then add your pepperoni and sausage pieces, and finally your sauce (Don't worry, the sausage will cook through completely in the oven). Bake in the oven until the crust is starting to brown and cheese is starting to bubble up through the sauce. The little edges of the pepperoni should also be starting to crisp and the sausage should be cooked through (about 45 minutes).