Here's the recipe:
For the dough, which makes enough for one 9-inch pizza:
201 grams unbleached flour
92 grams water
38 grams corn oil
8 grams olive oil (not extra virgin)
1 gram yeast (not active dry yeast)
Mix until dough pulls away from side of bowl. (I just use my hands instead of my KitchenAid mixer.)
Put in bowl (no oil needed) and cover with tea towel. Into oven with oven light on and a container of boiling water (to add moisture). Let proof 1 hour, punch down dough, and repeat 2 more times. I add new boiling water each hour. After the 3 hours, you can either make the pizza right then or wrap it in plastic wrap and put in fridge for a few days. Press dough into 9" pan up the sides.
For the sauce:
1 can of crushed tomatoes
Little bit of EVOO
Oregano
Salt and pepper to taste
Use part-skim mozzarella, sliced. Cover with uncooked sausage, then sauce, then Parmesan cheese. Cook at 475 F for 25 minutes.
Here is a YouTube video of Marc Malnati explaining how to make Lou Malnati's deep dish to use as a guide.