The pan is actually 1.5" deep as measured from the inside corner of the pan to the top rim.
The pizza last night while disappointing in many respects, was clearly superior to those I've made from the Chicago Pizza Book, which I found, with the addition of the cornmeal, made the dough too heavy. The other conventions from that book, tossed aside in this recipe, -- kneading the dough after the first rise and then trying to spread it in the pan -- made the dough much more tender, which I liked.
I did dock and par-bake the shell, but have questions about that. For example, you suggested this was unnecessary. In the case of the pie made last night with the wrong tomatoes -- too much liquid, not having par-baked the crust and docking it would have resulted in an even more dense/soggy crust. The other technique we didn't address is whether to allow the formed crust to rest for 30 minutes, covered, prior to building and baking.
A couple of observations about last night's pizza which was built like the traditional "Uno," i.e., mozzarella, sausage, mushroom, peppers, red onion, pepperoni, tomatoes.
Although I used a pretty good pepperoni, small casing, big flavor, I found in the context of the pizza last night that it was over powering, despite the fact that I didn't overload the pie with topping. Are there pepperoni's that are better suited to chicago style versus new york?
I didn't have sliceable mozzarella, so I used a good grade of low-moisture, part skim, grated. It was a little saltier than I like, but much better than the stuff from your typical grocery store that seems to have too much moisture and an incredible amount of salt.
In the context of a chicago-style pie, is there an effect on the crust from the use of sliced mozzarella versus grated from the standpoint of sliced mozzarella will likely protect the dough from moisture in a way that the grated cheese cannot? Will that effect the tendency of the dough to be compacted from the toppings? I did oil the base of the par-baked crust prior to assembly.
That's it for observations for round one. Round two will be this evening. I'll see if I can't take some photos.