Pizza Hut style pan pizza

Combine the water, instant yeast and milk powder in the mixer bowl. Whisk until the yeast dissolves and set aside.

In a separate bowl whisk the bread flour, salt and sugar.

Add the dry ingredients to the wet, fit the dough hook and mix on low until combined.

With the mixer running, add the vegetable oil a tablespoon at a time.

Knead in the mixer for 10 minutes.

Flour the surface generously and roll the dough three quarters of an inch thick and 12 inches across.

Halve the dough and shape one piece to 8 inches across and three quarters of an inch thick for a 10-inch pan.

Oil the cast iron skillet and lay the dough disc in. It should not touch the sides and should sit in a slight run of oil, not be submerged.

Cover with a kitchen towel and refrigerate at least 4 hours and up to 24 hours, until doubled and puffy.

Form the remaining dough into a disc, wrap in plastic and freeze for a later pizza.

Blend the whole peeled tomatoes smooth and pour into a saucepan over medium high heat. Strain first if seeds are not wanted.

Add the tomato paste, garlic powder, oregano, dried basil, marjoram, salt and MSG. Mix, cover, lower the heat and cook 45 minutes.

Do not punch down the risen dough unless it has huge air pockets.

Spread the sauce over the dough, then the mozzarella and pepperoni, taking the toppings as close to the edge as possible so the cheese, oil and grease crisp the rim.

Mix the Parmesan, garlic powder, oregano and basil crust seasoning and set it aside.

Heat the skillet on the stove over medium heat for about 5 minutes before it goes in the oven, because cast iron is thicker than a Pizza Hut pan.

Bake at 500F. The recipe says 14 minutes; eyeball it between 10 and 14.

While the pizza is hot, sprinkle the crust with the Parmesan seasoning.

variation: thaw a frozen dough disc overnight in an oiled baking dish in the fridge, press it gently to fit the bottom, add the seasoning before the bake so the Parmesan sticks, and bake. The crust comes out thinner.