Chicago deep-dish pizza

Step 1: Mix the 15 oz plain flour, 1 ⅜ oz fine cornmeal, ¼ oz instant dried yeast, 1 tsp sugar, 1 ½ tsp salt, 1 cup lukewarm water and 1 ¾ oz butter and knead 3 minutes, just until smooth. Cover and rise 1 hour until doubled.

Step 2: Roll the dough into a 30 × 38 cm rectangle, spread with the 2 ⅛ oz butter, roll up tightly from the short end and flatten into a block. Fold in three, wrap and chill 45 minutes.

Step 3: Heat the oven to 425°F (400°F fan) with a shelf in the lower third. Mix the 1 ¾ lb tinned whole plum tomatoes with the 2 cloves garlic, 1 tsp dried oregano, ½ tsp dried basil and ½ tsp salt.

Step 4: Oil a 30 cm deep cast-iron pan or cake tin with the 2 tbsp olive oil. Roll the dough into a 38 cm round and press it into the pan and 4 cm up the sides.

Step 5: Lay the 16 oz low-moisture mozzarella (vegetarian rennet) over the base, overlapping, then scatter on the 5 ½ oz baby spinach, 1 green pepper and 5 ½ oz mushrooms. Spoon the tomato over the top to the edges and sprinkle with 1 oz grated hard cheese (vegetarian).

Step 6: Bake for 30–35 minutes, until the crust is deep golden at the edge and the sauce is bubbling. A common mistake is cutting it at once; rest it 10 minutes so the cheese sets and slices hold together.