My first Chicago style deep dish

[jives]

I've been working on perfecting my NY style pizza for years.  Well, we went to Chicago in February and my wife, son, and I fell in love with Malnati's pizza.  So, I decided to start working on the Chicago style to see how I did.  Today was the first one, and I must say, I'm very pleased.  I used BTB's Malnati dough recipe and I doctored up a sauce recipe I found on the internet and I think it turned out great.  The only thing I'd change is I would bake it a few minutes longer so the bottom of the crust got just a little crispier.  But, that's really a minor complaint.  I ended up pulling the pie out early because I put some parmesan/romano/provolone on top and it started to brown before I was really ready to take it out.  I think next time, I'll put some foil over it the last 10 minutes of the bake and see how that turns out.  Here are a couple of pics; let me know what you think.

[CDNpielover]

Looks delicious!  It could just be the angle, but the crust looks really thick for a chicago deep dish.  Did you use the correct amount of dough for your pan?  Or, did you let it rise in the pan?  I'm sure it tasted great, though!

[jeffereynelson]

I'd eat that. It does look like the entire slice of pizza is 2 inches thick? Nice job though.

[jives]

Now that you mention it, I think I could have pressed the dough out a little thinner on the bottom.  The recipe I used was for a 12" pan, but it turned out I had an 11" pan so it did seem like I had a little too much dough.  Thanks for the feedback!