Howdy everyone. Still working out my recipe for a great deep dish. Third try. Figured out the dough and char I like. Got past the sauce/tomato issue and "water bomb" problem. Loving my favorite sausage and other toppings. Made another pie this weekend which was nice and tight. CLEAN slices. Too clean. Came out of the pan like a piece of pumpkin pie. No water in the pan. No stretchy cheese. No stringy goodness. Nothing.
Nine inch pie, 8 oz low moisture, part skim mozz slices on bottom, sausage, onion and green pepper, sauteed mushrooms, sausage, 4 oz low moisture part skim provolone, tomatoes, pepperoni, 10 minutes at 475 and 30 minutes at 425. Ten minute rest before slicing. AWESOME taste and deep dish goodness but no stringy cheese action. Dry pie. One extreme to the other. Water bomb vs dry pie. Good color and 200 degree internal temp.
Did I use the wrong type of cheese or wrong amounts?
What'd I do wrong?
Help with cheese/ technique, please.