Feb. 11 2014 Chicago deep dish. Used my thin crust recipe. Usually for the cracker crust pizza. Laminated the dough with chunks of butter. 3 fold and roll. About 1/4 thickness. Coated the pan with butter. Topped with cheese. Red gold whole tomatos squeezed and broken up. Also added a little sauce to fill in the gaps. Topped with parm. Cheese after cooking.
Baked on top rack at 450 for 35 minutes.
It's a little dense but can see and feel the lamination.