Place olive oil, onion, garlic, red pepper flakes, salt and dried herbs in a small pot.

Saute over medium heat until onions soften and brown slightly. Do not burn the garlic.

Add the tomatoes, and break them up until slightly chunky.

Simmer for 20 minutes to thicken with a lid slightly ajar to prevent splashing. Reduce until a spatula can expose the bottom of the pan, without the sauce flowing back.

In a mixer with dough hook, a bread maker or a large mixing bowl, place water, sugar, salt, olive oil and yeast into a bowl and mix for about 10 minutes.

Remove the dough onto a lightly floured surface and hand Knead until a smooth dough ball is formed.

Place the dough ball into a lightly oiled bowl or container and let it rise for 2 hours.

After rising, punch down the dough ball by hand.
Reform into a smooth dough ball on a lightly floured surface, cover and let rise for another hour.

Cut of about 450 gram of dough and roll it out in the shape of a circle about 16 inches in diameter.
Transfer the rolled out dough to a well oiled cast iron pan or skillet and gently press to the walls without tearing the dough.

The first layer in Chicago Pizza is cheese. I chose provolone on the bottom, followed by cooked sausage, sauted mushrooms, and roasted red pepper. Feel free to choose toppings of your choice. No pineapple, please.
Continue to add copious amounts of fresh mozzarella, low moisture mozzarella, and Grated Parmesan Cheese. Don’t skimp on the cheese. You should expect to use at least a pound or more of cheese. The last layer of cheese should be freshly Grated Parmesan Cheese.

Start you fire and preheat your ilFornino Oven making sure the oven flour is uniformly hot. A good heat soaking of the oven flour is essential for creating the crispy crust associated with Chicago-Style Deep Dish Pizza.
Fire-roast any toppings, while the flame is present. I chose to introduce red bell peppers. You could plan other foods, such as eggplant, butternut squash onions and potatoes.

Allow the oven temperature to drop to about 450 degrees and introduce the assembled Chicago-Style Deep Dish Pizza in the Cast Iron pan or skillet. For best results, use an ilFornino oven with One Flat Cooking Surface. That way, it will be easy to place maneuver the heavy Cast Iron skillet without any hang-ups. The one-piece construction of the oven flour insures even heating.
Gently slide the Cast Iron Pan into the oven and bake for about 35 minutes, turning occasionally.

Carefully remove the Chicago-Style Deep Dish Pizza carefully to a plate or cutting surface using a long spatula.
Let cool for about 10 minutes before slicing. I recommend slicing each slice as needed. It will retain the heat and preserve the goodness of the melted layers of cheese.