Pizzeria-style deep dish pizza

Ingredients

Crust

1 1/3 C warm water

1/4 C non-fat dry milk

1 tbsp sugar

2 1/4 tsp (1 packet) instant yeast

2 tbsp olive oil

1/2 tsp salt

3 C all-purpose flour

1/4 C olive oil (for the pans)

1/4 C canola oil (for the pans)

Sauce

1 (8 oz) can tomato sauce

1 tsp dry oregano

1/2 tsp dry basil

1/2 tsp garlic salt

1 tsp sugar

Herb topping

1/3 C parmesan cheese (from the shaker)

1 tsp dry basil

1 tsp dry oregano

Instructions

Mix yeast, sugar, dry milk, and water in a large bowl or mixer. Allow to sit for 5 minutes or until mixture starts to get bubbly.

Add 2 tbsp olive oil, salt, and flour and mix until combined. Continue to knead for about 5 minutes or until dough is smooth.

Cover bowl with plastic wrap and allow dough to rise until doubled in size, about 1 hour.

Combine tomato sauce with herbs and garlic salt and set aside.

In a separate bowl, combine Parmesan cheese with herbs for topping and set aside.

Once the dough has risen, remove from bowl and divide into 3 equal portions.

Prepare pans by adding about a tablespoon of both olive oil and canola oil to the bottom of each pan, making sure the bottom is covered. Add more oil if necessary.

Using a rolling pin, roll each round of dough until it’s about 1/4? thick and will cover the bottom of the pan completely.

Place the dough on top of the oil and spread a couple of spoonfuls of sauce over each one to within 1? of the edge.

Top each pizza with about 2 oz of mozzarella cheese and any other desired toppings.

Brush the outer edges of the crust with olive oil and sprinkle with the herb and cheese mixture.

Bake at 475-500° until the cheese is bubbling and outer crust is browned, about 12-15 minutes