My favorite pizza in the world is NY style, (NYC Born) and I'm getting my Kitchen Aid & Quarry tiles this week, so I look forward to massive experimentation with that coming up soon, but my question is about a particular kind of deep dish that was sold locally here in Norfolk, VA about a decade ago.
There was this place called Cafe 21 that served a deep dish that looked remarkably like the Papa Del's picture on the site, with the exception that I just don't think the crust was so thick. It was remarkably deep, and had an ABSURD amount of cheese in it-- small pieces were generally enough to satisfy-- and the crust was very much like a cheescake crust-- very small (I think, it was a decade ago now)
One of the things that really set it apart was the "imported" taste of the cheese-- I'm not sure if just adding Provolone will be enough...?
Any suggestions? This sound familiar to anyone? Should I just make the Papa Del's and reduce the amount of crust?