Deep Dish Chicago Style Pizza

You will need a 10-12" round cast iron skillet for this recipe - or I guess any deep and round pan will work. The hour prep time is just for the dough to rise - meanwhile you can chop those veggies!
1) Preheat oven to 300 degrees Fahrenheit.
2) Make the dough: -If you have a food processor: add first 4 ingredients into processor, turn on and let stir up. While the machine is on add water and oil through tube, let mix for a minute or so, til it turns into a ball shape - you may need to add more water, add slowly. If you add too much water, add a little more flour. Once mixed, take out of processor and wad up into a ball. Put dough in an oiled bowl, making sure to coat the dough and cover with a lid -and let sit for an hour. You could even let this sit overnight in a fridge, if you have time.
-If you don't have a processor: add the yeast to the water - make sure the water is lukewarm. Let sit for a couple minutes. Add oil and salt to water/yeast, stir up. Add the flour and stir up, and knead the dough into a nice ball. Put dough in an oiled bowl, making sure to coat the dough and cover with a lid and let sit for an hour.
3) Make the pizza!! Place dough in a greased cast iron skillet and press with the heel of your hand flattening the dough to fill the bottom of the whole pan and going up the sides. The dough might shrink down the sides into the bottom as it sits, but don't worry, you can push it back up later.
4) Layered the remaining ingredients like this: -- cheeze (I used the majority of the cheeze, and left a little to sprinkle on top at end) -- veggies (bells, mushrooms, sliced garlic, sun dried tomatoes, fresh spinach leaves - you can use whatever you'd like!)-- sauce -- sprinkle on garlic powder, pepper, oregano-- sprinkle on a little (or a lot of) cheeze
5) Bake for 30 minutes.
Source of recipe: adapted from a meaty one I found online!