Homemade Chicago Style PIzza (pics)

First note, this isn't healthy But it tastes good. Still haven't perfected it.

Crust

3/4 cup water
1.5 tsp yeast
1 cup semonila
2 cups AP flour
3 tsp salt
6 tbsp corn oil
2 tbsp olive oil
1 tbsp butter

put yeast into bowl with warm water, let settle for 5 minutes
combine salt, flour and semonila flour and mix
put corn oil, olive oil and butter into separate bowl
add ~1 cup of the flour mixture to the water, stir with wooden spoon
add oil and remaining flour to bowl and knead with hands for a minute or two
let rise for 2 hours and put in fridge overnight.
take out and let sit at room temperature for at least an hour and then put into pan.
for 9" pan.

Sauce

6 lbs 9oz of 6 in 1 tomatoes
2 cans of whole tomatoes, drained and washed
19 Cloves of Crushed Garlic
1.5tsp each of Oregano and Basil
4 Tbsp Honey
5 Tbsp Red Wine Vinegar
3.5 tsp finely crushed black peppers

important!! drain the sauce and tomatoes in a colander for at least an hour.

put it all together, no cooking necessary! i can only find the extremely large cans of the 6 in 1 tomatoes.. i freeze the rest that I don't use.

The Pizza:

Put dough in pan
optional: layer of sausage
Add slices of mozzarella cheese. Important: if you get mozzarella that has liquid (as most do), slice it and put it in a colander overnight in the fridge to drain the water otherwise you'll have water in your pizza.
add other toppings, mushrooms, pepperoni etc.
add a lot of sauce on top of it
sprinkle parmesan cheese on top

pre-heat oven @450 for 30 minutes
bake for 25-30 minutes @ 450 degrees on lowest shelf in the oven.