Pan Pizza and Sauce

This is supposed to be like Pizza Hut's Deep Dish - very nummy.  We make the pizza when we're feeling as if we can throw caution to the wind and be fat.  (So not often - but it's yummy!)  But I have stocked up in my food storage on tomato sauce so we can make this for our (almost) weekly pizza nights (with the much healthier flax and whole wheat dough).

Sauce:

1 8oz can tomato sauce

1 t oregano

1/2 t marjoram

1/2 t basil

1/2 t garlic salt 

Combine and set aside at least one hour.

Dough:

1 1/3 c warm water

1/4 c non-fat dry milk (use about 1/2 this amount if you are using the non-instant milk from the cannery)

1/2 t salt

4 c flour

1 T sugar

1 pkg dry yeast

2 T veg. oil (for dough)

9 oz veg. oil (3 oz per pan)

Butter Pam

Put yeast, sugar, salt and dry milk in large bowl.  Add water and stir to mix well.  Allow to sit 2 min.

Add oil and stir again.  Add flour and stir until dough forms and flour is absorbed.  Turn out on flat surface and knead ~10 min.  Divide into 3 balls.

Put 3 oz of oil into 3 - 9" cake pans, spread evenly.  Roll out dough to 9" circles, place in pans.  Spray outer edge with Pam.  Cover with plate.  Place in warm area and allow to rise 1-1.5 hours.

Preheat oven to 475F.  Spoon 1/3 c. sauce to within 1" of edge of dough.  Top with 1.5 oz of shredded mozarella cheese and desired toppings.  Then top with additional 3 oz of cheese.  Cook until cheese is bubbly and crust is brown.