Deep Pan Pizza

Am back in the states, which is bittersweet.  I'm happy to be back in my own kitchen, but I miss my best French friend and all the food I was making there.  Anyway, today, I was going to make a stir fry, but then some emails informed me that it was "National Pizza Party Day" and I felt inspired to try for a virtual one, with homemade pizza.  I invited close friends and family to join us online, but alas, no one took me up on the offer.  Oh, well, no big deal, we enjoyed our pizzas anyhow!  I had come across a deep dish recipe on King Arthur Flour the other day, thought I might try it today, but then I read through it and stopped when I got to the 12 hour proofing part.  Oops.  Save that for another time.  I still wanted to try a deep dish recipe, and finally found one that was suitable for same-day prep.  This one turned out great and was fairly easy!  We all liked it, but agreed that it needed a bit more cheese, some pepperoni, and probably 2 min less oven time to make it reach 10/10 level...we'll go 9/10 for the way it came out this time.

Link to original recipe: https://bakerbettie.com/homemade-pan-pizza-perfectly-crispy-crust/

Ingredients:

1/4 c. nonfat dry milk powder
1 T. sugar
2 1/4 tsp. (or 1 packet) active dry yeast
1 1/3 c. warm water (110°F)
2 T. canola (or veggie) oil
4 c. all-purpose flour
1/2 tsp. salt
6 oz. canola (or veggie) oil, divided (for oiling the pans)
pizza sauce
pizza toppings

Directions:

1. In the bowl of a sand mixer, add the dry milk, sugar, yeast, and water.  Stir together with a spoon and let sit for 2 min.

2. Stir in the 2 T. of oil, then add the flour and salt.  Attach the dough hook and set to medium speed.  Let mix for 8 min.  *note: I tried to do it this way, but after about 3 min, the dough was climbing out of the bowl and the mixer was bumping so much I worried it would break, so I stopped it and finished kneading by hand for the remaining 5 min.*

3. In two, 12" cast iron skillets or similar pans, add 3 oz. of the oil to each.  Swirl it around to coat all over, including the sides of the pan.  Yes, it will seem like too much, but its necessary to achieve the crispy crust during the baking part.  Divide the dough into two even balls, then flatten each to the size of each pan and place in the pan.  (Original recipe indicates that if the dough is not holding shape after trying to flatten to pan size, cover it with plastic wrap and let rest for 10-15 min, then try again.)

4. If you have a proof setting on your oven (I do :)), set it, then place pans in oven to proof (or set in a very warm area if your oven does not have this setting).  Let proof for 1 1/2 hrs.

5. Remove from proofing area, then set oven to 500°F.  While oven heats, top pizza with sauce and preferred toppings.  Just before the oven has reached temperature, heat pans over high heat on stovetop for 2 min, then transfer to oven.  Bake for 15 min...or possibly slightly less (as mentioned above, I think I should have gone 1-2 min less).  Let sit for 5 min after removing from oven before slicing.  Enjoy!