LOO Loo what can I say another wonderful recipe. Loved it! again! It was a real HOME RUN!
Very oily dough but I had no problems working with it. I made 2 types and only 1 mess
so I used ADY and put it right in fridge and I did an overnight rise 20 hrs. then about 4 hrs room temp. actually cheated a bit with warm 90 degree oven to shoot for 1/2 time pizza.
I don't have a 14" cutter pan but it is on order, so I rolled the warm dough out to about 16" placed the 14" deep dish on top upside down and cut with the pizza cutter around the pan about 3/4" outside the pan. Used this same procedure for the DKM Cracker crust. see pic #1 a pretty good circle, Using the roller I placed it in the pan and par baked just enough to see some movement. only 2-3 min. I took it out applied the sauce which was 6 in 1 with basil, oregano, Italian spices, touch of evoo pepper, salt, crushed red pepper and a good shot of the immersion blender.
I placed the topping close to the edge as recommended. I used about 6 3/4 oz sauce topped with what I thought was a lot of very very lightly cooked sweet Italian Sausage, but the pictures I posted here told me it was just right. Then a 50/50 mixture of Block Whole milk Sorrento mozzarella, and Biazzo Part Skim Mozzarella. I had found a new grater in the back of the cabinet that made a larger piece/shred (also see prepared pic) which I really liked. I also had 2 nice slices of Provolone kicking around so I just used my kitchen scissor and cut the up at the same thickness as the shred and mixed them in. A little shake of oregano right on top ( I saw this comment somewhere here)
Baked at 450 on middle rack for around 10 min.
Nice flavor on these corn oil crusts I love the texture and taste. Flashbacks of the Deep Dish from a few weeks ago.
I know you cant taste it but it sure looks like I got close to what you presented here in this HRI Post
Can I mail order this one to see how did?