Chicago style deep dish pizza dough

• 1/4 oz active dry yeast (2 tablespoons or 2 x 11 g packages)
• 1/4 cup bread flour
• 1 tsp granulated sugar
• 1/4 cup lukewarm water
• 3 cup bread flour
• 1/2 cup medium cornmeal
• 1 tsp table salt
• 1 cup lukewarm water
• 1/4 cup olive oil
• 1/4 cup melted unsalted butter
• Extra flour for kneading the dough
• Extra olive oil for oiling the bowl where the dough will be placed to rise

Method