Instructions

1. Preheat oven to 400 degrees.
2. To make pizza dough add flour to a large bowl. Mix in salt and yeast.
3. Add hot water and blend well.
4. Spray a pie plate with cooking spray. Transfer dough into plate and press into a 7 inch circle.
5. Cover with plastic wrap and refrigerate 12 to 24 hours.
6. Remove and let sit for 30 minutes until dough comes to room temperature.
7. Pour olive oil into a 10” cast iron skillet, coating all.
8. Transfer dough into skillet.
9. Press dough to an eighth of an inch from the skillet edge, cover and refrigerate for another 90 minutes.
10. To make sauce heat olive oil in a 2-quart saucepan over medium-high heat.
11. Heat oil 30 seconds before adding diced onion and minced garlic.
12. Sauté onion and garlic for 2 minutes, stirring.
13. Add cream cheese and milk to saucepan. Break up and melt cheese, blending in the onion and garlic.
14. Mix in celery salt, sea salt, black pepper, paprika, and cayenne pepper. Add crabmeat chunks. Mix well and remove from heat.
15. Remove dough from refrigerator.
16. Build a ½” tall wall of Colby-Jack cheese inside the skillet’s perimeter, pressing into the pan’s sides.
17. Pour Crab Rangoon sauce over dough and spread evenly to the cheese wall.
18. Sprinkle Mozzarella cheese over Crab Rangoon sauce
19. Dot with julienned green peppers. Bake in preheated oven 25 to 30 minutes.
20. Remove from oven and using two thin spatulas, lift pizza and check bottom crust before browning further on a stovetop burner for 5 minutes on medium-high heat. Check bottom crust again to be sure crust is golden.
21. Cut Crab Rangoon Deep Dish Pizza into 8 slices