I used Loo's beautiful deep dish recipe. I didn't quite understand the calculator, so he kindly explained it to me. What came out was I believe the best deep dish I'd had outside of chicago. This is a very different pizza to the doughy, almost pan style deep dish you mostly get in Dallas. This came out almost like a pie crust. The sausage was from Jimmy's in Dallas. Tomatoes, uncooked, as God intended. I did sautee the mushrooms in garlic butter and fresh red onions. My only problem was the liquid that came out after I cut in to it. What I eventually did , was cut and tilt down to let the liquid drain. This ensured the crispy-ness for the crust. Overall, a superior deep dish, in the Heart of Big D!