California INspired Deep Dish Pizza

For the dough, combine 250g Bread Flour, 25g corn meal, 75g Olive Oil, 3g Instant Yeast and 5g Salt in a bowl. When a shaggy dough forms, add 100g of Warm Water (110). Let the dough rest for 20 minutes, then run it in a stand mixer with a dough hook for 4 minutes, let it rest for another 4 minutes, then run it again for 4 minutes. Cover it and let it rest for 2 hours. For the sauce, add a can of roasted San Marzano tomatoes to a strainer and crush them up with your hands. Add 2 tablespoons of garlic and onion powder, 1 tablespoon of dried oregano and a generous pinch of salt and pepper and set the tomatoes aside. To assemble, coat the bottom and sides of an 8 inch cast iron pan with olive oil and then sprinkle on 1/4 cup of cotija cheese making sure to add some to the sides. Press the dough into the pan and up on the sides then add 2 cups of grated oaxaca cheese to the base. On top of the cheese, add 1/2 pound of beef or pork chorizo making sure to press it down to cover all the cheese. Add the crushed tomatoes on top and sprinkle on some additional cotija cheese. Bake at 425 degrees F for 45 minutes. Let it rest for 10 minutes and garnish with chopped cilantro.