Hello, pizza people.
I'm new here. I'm on a quest to make the best deep-dish pizza, and I've hit a wall. I'm a cook by trade, but baking was never my thing. I never had the patience for all of that super-precise measuring. But here we are. My dough never seems to come out buttery enough or flaky enough. Maybe I'm asking for too much, but I don't think so. When I found this forum, I got really excited thinking about all of the other types of pizzas I could be trying. Next on my list is a regular pan pizza (which shouldn't be too far off from deep-dish pizza, dough-wise). Then maybe a NY-style. I loath thin, crackery crusts, so maybe NY will end my dough list. Anyway, I look forward to browsing around and getting involved.
I'll put up a picture of my last pizza when I figure out how.