In deep dish, the cheese is put under the sauce to keep it from burning.
You're trying to get the most out of your cheese experience,
so let me recommend making a deep dish that has no other toppings, only cheese.
I usually add some shredded sharp cheddar on top of the slices of mozzarella for extra flavor when I'm making an all-cheese pie.
Then, if you want some of the cheese to bubble up and caramelize a bit, try using a little less sauce on top so some of the cheese can bubble up during the 25 to 40 minute baking time.
Also, it's common practice to sprinkle grated parmesan and/or romano on top of the sauce before baking.
I prefer not to overbake the crust, but a few tips to limit burning:
Keep the crust below the lip of the pan; don't bring your crust edges all the way to the top.
If you're planning on extending your baking time, cover the outside rim of your pie with aluminum foil to shield the crust.
Post pics of your pizza if you're able!
Happy Deep Dish!
I worship at the altar of NY style pizza. That's my bliss and I focus on it with a laser like intensity
Just because NY style is my thing, though, it's doesn't mean I can't find other routes to pizza nirvana.
I've never been to Chicago, and, other than a porcelain bowl embracing experience at Pizza Hut, I've never had deep dish pizza. In the last few month's I've been watching videos of deep dish pizzas being made, and, I have to admit, from a cheese lover's perspective, it looks really enticing.
The one thing I want to clarify, though, is:
How much does the cheese cook on deep dish pie? Can one load that bad boy with mozz and get a vigorous bubble out of it? I'm not really talking about top browning- a little browning is always nice, but I really like to see the cheese boil. Can that be done without burning the crust?