Deep Dish Pizza

1 1/3 C. warm tap water

1 pkg. instant yeast

1 T. sugar

1/4 C. powdered milk

2 T. veg. oil

3 - 3 1/4 C. all purpose flour

1/2 tsp. salt

In a stand mixing bowl fitted with a dough hook add the water, yeast and sugar. Allow to proof (foam up) for 5 minutes. Add the powdered milk, oil, 3 C. flour and salt. Begin mixing on low to combine the ingredients, increase the speed a little and mix till the dough begins to pull away from the sides of the bowl. Turn off and check if the dough is sticky, if so add a little more flour. If it is not sticky to the touch, continue mixing for 1 minute with no extra flour. Remove the dough to a lightly floured surface and knead for 1 minute. Form into a ball and place in a bowl that has been sprayed with butter flavored cooking spray. Cover with a clean town and allow to rise until double in size. Punch down the dough and turn back out onto a lightly floured surface. Knead a few times then divide the dough in half. Brush the bottom and sides of 2 10" iron skillets with melted butter. Roll out each dough into a 10" round and place in the bottom of the skillet. Press with your hands to allow some of the dough to go up the sides of the skillet. Cover with clean dishtowels and allow to rise on the counter for 30 minutes. Place the skillets in the fridge for 30 more minutes. Remove and spoon some sauce over each dough and top with your favorite toppings. Bake in a 425 degree oven for 15 minutes. Brush the edges of the dough with a little more melted butter once the pizza is done baking.

Pizza Sauce: 8 oz. can tomato sauce, 1/2 tsp. oregano, 1/2 tsp. basil, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and a pinch of salt. Combine in a bowl and set aside with the dough is rising.