Deep-dish delight: Chicago-style pizza at your fingertips
2 teaspoons granulated sugar, divided
1 tablespoon instant yeast or active dry yeast
3 1/2 cups unbleached, all-purpose flour
3/4 cup semolina flour
2 1/2 teaspoons salt
1/4 cup extra-virgin olive oil
1 stick (1/2 cup) cultured (European) unsalted butter, at room temperature (see notes)
2 tablespoons canola or vegetable oil
For the sausage and mushroom topping:
1 tablespoon olive oil
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