My Favorite Pizza

This recipe is an adaptation of one I've seen published on many, many web sites. It produces a pizza very similar to Pizza Hut's Pan Deep Dish Pizza.

Equipment Used

I like to use two 12" Lodge Manufacturing Cast Iron Skillets.

Make sure to season your skillets before hand.

Ingredients Used

Dough:

1 1/3 cups warm water (105° F.)
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons olive oil
9 ounces olive oil (4.5 oz. per pan)

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add 2 tablespoons oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into two balls. In the two 12 inch skillets, put 4.5 Oz. (1/4 cup and 1 tablespoon) of oil in each making sure it is spread evenly. Using a rolling pin, roll out both balls to about a 13" circle. Place in skillets, pushing excess up the sides of the skillets. Spray the outer edge of dough with Pam. Cover. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.

For Each Twelve Inch Pizza: Preheat oven to 475ºF. Spoon 1/2 cup sauce on dough and spread to about where the dough turns up the side of the skillet. Distribute 2 1/4 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables, Meats (cooked ground sausage or beef). Top with 4.5 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.

Cut in six slices.

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