Topped with a sprinkling of asiago and mozzarella, cheese is definitely not in short supply for Paul Lillakas' deep dish pizza. The crust is stuffed with your favourite brand of cheese string for the best comfort food experience you've ever had.
3/4 cup warm water
2 teaspoons granulated sugar
1 teaspoon quick-rise yeast
1 tablespoon olive oil
1/2 teaspoon sea salt
2 cups all-purpose flour
2 tablespoons olive oil
6 (4 inch) cheese strings
1/2 cup tomato sauce
1-1/2 cups shredded mozzarella
1/2 cup shredded asiago cheese (optional)
24 slices dry pepperoni
In large bowl, combine water, sugar and yeast; let stand until foamy, about 10 minutes. Add oil, salt. Add flour; mix to form ball. Transfer to clean surface and knead until smooth and elastic, about six to eight minutes. Return to bowl; cover and place in warm place for one hour.
Add remaining oil to 12 inch cast-iron (or other oven safe) skillet, coating bottom and side. Stretch dough into circle and place into pan. Cover and rest for 30 minutes more.
Preheat oven to 475F.
Using fingertips, press dough outward to edge of pan. Place cheese strings in single row around edge of dough; flip one inch rim overtop, sealing cheese into crust. Spread sauce onto dough, sprinkle with cheese and place pepperoni on top. Sprinkle garlic seasoning onto edge crust.
Bake until crust is golden brown, about 20-25 minutes. Rest for five minutes, slice and serve.