VIDEO: My current deep dish

[foodblogger]

It has been a while since I've posted an update to my deep dish recipe.  Some may remember my Gino's East clone.  Honestly once I figured out how to do it, my obsession ended and I moved on.  My goal has always been to make a really good deep dish from ingredients that are readily available.  I've lived in a lot of cities but I currently live in a VERY rural area.  My method has evolved to be simpler but is every bit as tasty as anything else I've made.   It is very similar to BTB's Semolina dough with some tweaks to make it more to my liking.  I haven't changed my recipe in about three years.   Without further ado -

<a href="http://www.youtube.com/watch?v=UMiwh18E3pI" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=UMiwh18E3pI</a>

[BTB]

Excellent job foodblogger.  You love what you love and you've shown that to us all and that's great.  You have a wonderful site and I love to visit it from time to time.

                                                                                       --BTB

[FLAVORMAN]

Looks great!!!!!!! out of curiosity is that a 14 or 12 inch pan....My formula is very close but use 1/2 as much yeast..works out very good