I am letting my first DKM dough rise right now in the fridge, but I made it as per the main menu recipe (15" x 2" deep dish pan ingredients/quantity).
I have a 10" cast iron skillet that I'll be using, --> using basic math (A = pi * r^2), I deduced that I roughly have to split this dough into two portions to have the appropriate quantity for the 10" skillet.
I, however, have very limited baking experience (but a very extensive tasting/eating experience -- as do we all, I imagine!) So if someone wouldn't mind letting me know if there is a more precise way to determine how I should portion this dough i have in the fridge such that it'll be the right amount for a 10" skillet, I would very much appreciate it.
BTW -- this forum IS AMAZING .. and I'm just .. besides myself .. to find so many people dedicated to perfecting a food that I find to be my favorite .. chicago style deep dish (particularly lou's, gino's, due's/uno's etc)