My last two attempts at deep dish had a hydration % of 30 and 60 respectively.
The 30% ended up very tough, but I confess I think I cooked it too long at 475 degrees.
I then tried 60% and baked the pizza on a stone, preheated to 450 for 30 minutes and the results were significantly better.
I tried the 60% because I felt a slack dough would give a more "porous" crust (maybe the wrong word, but it had a lot of small air bubbles which is what I was looking for, and a nice crispness to it.
How high a hydration % have people tried and been happy with the results.
Thanks for the input.