Home on the Range Pizza Pie (mostly)

From Brigid, with a few small modifications of my own.  Cooking it on the stove-top crisps the bottom of the crust before the baking turns it golden brown and chewy.

Crust (my mom's deep dish pizza crust)

1 1/4 c warm water (140º or so)
1 package dry yeast
2 T shortening
2 t salt
2 T sugar
1 1/2 c flour

Mix ingredients. Beat for two minutes. I use the Kitchen Aid mixer on high.

1 1/2 c more flour.

Add the second 1 1/2 c flour. Mix, cover, and let rise for one hour.

Pizza Sauce (from Brigid mostly)

1/2 to 3/4  of a 15 ounce can tomato sauce (depends on how saucy you like it)
3 to 4 Tablespoons of tomato paste
3 Tablespoons of  grated Parmesan
2 teaspoons assorted dried Italian herbs (I used basil and oregano)
1/8 teaspoon ,or to taste, crushed red pepper
1 clove garlic, smashed and minced

Toppings

Whatever  you like, plus mozarella cheese. Pictured is sauteed mushrooms and pepperoni.

Cooking (from Brigid)

Preheat oven to 475 degrees.  Assemble the pizza in a cast iron skillet.  I used a 13" skillet, my largest.  Press the dough into the bottom, pressing it up the sides partway to keep the filling from spilling over.

Add pizza sauce, toppings, and mozzarella cheese.

Cook on Medium High heat uncovered on stove-top for three to four minutes. (It helps to have a gas range. I don't know  how long you'd have to do this, or if it would even work, on electric).

Bake uncovered for 14 to 18 minutes, until crust is golden brown.