Is that all for me?

We made a Chicago-style deep dish pizza this weekend and it tasted like the real thing! The crust is golden and crisp with just the right amount of weight and chewiness--it really is delicious, it is easy (and not too time consuming) and it will be showing up on our table again and again!Here's the recipe:
Chicago-style Deep Dish Pizza1/2 tsp sugar
1 cup warm water
1 package yeast
2 1/4 - 2 1/2 cups flour
1/2 cup cornmeal
3/4 tsp salt
2 tablespoons olive oil
1/4 c. vegetable oil
2 c. pizza sauce
1 lb. shredded mozzarella
other topings of your choice
In a mixer bowl dissolve the sugar in the warm water.
Add the yeast and allow it to bloom for 5 minutes
Add 2 1/4 c. flour, cornmeal, salt and olive oil
Mix thoroughly with the hook attachment of the mixer
Add 1/4 c. flour and "knead" the dough with the hook attachment for 5 minutes (if you aren't using a stand mixer, turn out the dough and knead by hand)
Generously oil a deep bowl, put the ball of dough in, turn so it is greased, cover with saran wrap and let rise in a warm place for 1 hour.
Pre-heat the oven to 500 degrees
pour 1/4 c. vegetable oil in a cast iron skillet (we used a 14 inch skillet). It will seem like a lot of oil but it is the secret to the perfect crust!
Place the dough in the pan and use your hands to press it into the pan. Don't be alarmed it it slips down the sides.
Let it rise for 15 minutes more.
Spread 1/2 your cheese, 1/2 your topings and 1/2 your sauce (in that order) on the crust, make sure the walls of dough are still up as they should be--the toppings will help hold them up. Then, layer in the next half. Make sure to spread the sauce out as evenly as you can on top of the pizza.
Place in the 500 degree oven for 15 minutes.
After 15 minutes, turn down the heat to 400 and cook for 10 minutes more.
Remove from the oven and use a spatula to lift up the pizza and check the bottom to make sure it is done.
Once it is done, remove it from the pan and onto a cutting board. Let rest at least 10 minutes before cutting.
Enjoy!