Chicago Deep Dish Pizza

DOUGH
4 cups flour
1 cup milk
1 tablespoon butter
1 tablespoon sugar
1 teaspoon salt
1 package instant dry yeast
About 1 cup of water-add a little at a time until you get the right dough consistency

Scald milk. Add butter, sugar and salt. Allow milk mixture to cool to "warm." Add yeast and mix thoroughly.

In a heavy-duty mixer (e.g., KitchenAid), add milk mixture. Slowly add flour until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. Knead dough for 5-10 minutes. Cover and allow dough to rise for 2 hours. Punch down the dough, knead briefly, and allow to rise and additional 2 hours until approximately doubled in bulk.

SAUCE
1 can (16 ounces) tomato sauce
Salt to taste
Oregano
Thyme
Black pepper
Fresh basil
Garlic

Simmer sauce for 1/2 hour.

TOPPINGS & CHEESE
Use whatever toppings you like: sausage, pepperoni, veggies, etc.

Shred a lot of mozzarella cheese! We use a lot!

ASSEMBLY & BAKING
Grease a 10" deep-dish pizza pan or cast iron skillet. Roll the crust to fit the pan. The edges should come to the top of the pan. Take a little bit of sauce and put it on the bottom. Put some cheese on the bottom. Take some of the sauce and spread it on the cheese. Add whatever toppings you like. Take more of the cheese and spread a layer. Add a lot of sauce to the top. Sprinkle with extra cheese if you wish.

Bake 45 minutes at 425 degrees F or until bubbly!

- Two Peas in Their Pod