Tonight, I made a Chicago style deep dish pizza. I followed the recipe with the crisco and it came out very good. I made it in one of those stoneware deep dish pans like the material you can bake a pizza on. Have any of you out there used these? I liked the results on the bottom of the crust but it seemed the edges came out a little over done. Any suggestions. Also a comment on the sauce. I wanted to have a sauce like Lou Malnattis and I used the 6-1 tomatoes but to me it tasted too strong of tomatoes. I think Lou's is more like the whole tomatoes crushed. Does anyone have a sauce recipe more like the Lou Malnatti's sauce? I would be indebted.
