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1
For the dough:.
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In a small bowl, stir together the lukewarm water, yeast and sugar.
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3
Let stand until foamy about 3 to 5 minutes.
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4
Using a standing mixer with the dough hook attachment, mix the flour and salt at low speed.
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5
Mix the yeast mixture along with the olive oil.
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6
And let the mixer run at medium speed for about 6 minutes or until dough is smooth.
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7
Transfer the dough to a greased large mixing bowl, turning to coat; cover with plastic wrap and let rise for until doubled about 45 to 60 minutes.
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8
Punch down dough before using.
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9
Turn the pizza dough onto a work surface; cut off and reserve one quarter of the dough then halve the remaining dough.
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10
Press one half evenly into a greased 9 to 10 inch cast iron skillet.
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11
For the Filling:.
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In a medium bowl, whisk together the brown sugar, 1 tsp cinnamon and 1/4 tsp salt; toss with the pecans and currants.
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13
Sprinkle half of the nut mixture on the dough in the pan leaving a 1/2 inch border ; dot with 1 1/2 tbsp butter.
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14
Shape the smaller piece of reserved dough into a 9 to 10 inch round and place on top of the filling.
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15
sprinkle withe remaining nut mixture and dot with another 1 1/2 tbsp butter.
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16
Shape the remaining dough into a 10 inch round and place on top pressing around the edge to seal the layers.
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17
Cover with a kitchen towel and let rise until doubled about 25 minutes.
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18
Preheat the oven to 400F, Melt the remaining 1 tbsp butter and brush over the top of the crust.
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19
In a small bowl combine the granulated sugar and the remaining 1/4 tsp cinnamon; sprinkle on top.
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20
Cut a few vents in the top of the crust and bake until golden about 25 minutes.
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21
Let cool in pan for 30 minutes.
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22
Stir together the confectioners' sugar, milk and OJ and a pinch of salt, then drizzle on top.
