Chicago-Style Deep-Dish Pizza

I've never been to Chicago, so I cannot vouch for the authenticity of this Chicago-Style Deep Dish Pizza recipe, from America's Test Kitchen. This pizza crust is very thick, yet very tender on the inside. To make this pizza dough, I added some cornmeal. Once it has it's first rise, I rolled out the dough, spread a very thin layer of butter and "laminated" the dough by rolling it into a tight roll, then pressing it out with a rolling pin. The second rise was done in the fridge, so that the butter could harden-- thus giving some light layers of dough. The sauce is homemade, very thick, from crushed tomatoes. Plan on 3 hours to make this, but it's so worth it. Once assembled, the dough is placed in an oiled cake pan, then a layer of shredded mozarella cheese, a layer of sauce and some shredded Parmesan. This was outstanding! I'll make it again, and have fun layering some meats on this as well. Well done, America's Test Kitchen!