While this topic is still kinda fresh I'd figure i'd add a little update since my last post in the thread. Last night I made a non traditional type deepdish and the bottom was doughy and underbaked. But I am confident it was my own stupidity that caused that, Not anything about the structure of the pie.
I didn't feel like making the traditional type deepdish so last night I attempted a southwest cheeseburger type deepdish. My mistake came in when I had some frozen curly fries that I figured I'd bake with it. Now the stupid mistake came when I saw the directions for the fries. 400 degrees for 24 minutes. Now Normally I bake my deepsish pizzas at 425 for 25 minutes. (I ciiok all my meat in advance so basically the only thing that needs to bake is the dough)
Well I saw the time was the same for both the fries and the pie. So I decided to drop the temp the 25 degrees and bake both at once. 400 for 25 minutes. I had the pizza on the bottom rack like I always do and the fries were up on the very top. The pizza looked great, Crust turned golden and was pulling away from the sides of the pan. It looked done, So figured maybe I pulled it off without a problem. But then in eating it the bottom crust was doughy. It was a moment of stupidity that came back to bite me.
But thats part of learning anything. You make mistakes and adjust to correct them next time. I don't know how to post links, But I stumbled onto another thread that talks about using a hot pizza stone while baking deepdish pizzas. I'm gonna try this method next time, Just as some added insurance.
Its in the
PIZZA MAKING EQUIPMENTpart of the forum
PANS AND ACCESORIES
BEST DEEP DISH PANS? is the thread title its in.
The actual post is by GSCHWIM a few posts down.
Sorry I didn;t post the direct link. Only done a few posts here, Just not sure how yet.