Hey folks..once again..great forum here.
As a person who has made no less than 100 deep dish pies..good and bad..
I'm trying to get into making a good 16-inch, thin crust pie like you'd find at many of the south side bars and pizzerias....cut in squares....u know the deal. Anyway, any thoughts on how much cheese (ounces) to put on a 16-inch thin crust? Also, exactly what sauce to use..
Other stupid random question....does anyone have a clear cut recipe for the roofed deep dish (Giordonos..sp?) style pizza..14 inch in size? I'd love to make one..or at least give it a good try. (When I say roofed I mean a layer of dough over the top..with all toppings except for the sauce on the inside....like a deep dish with a roof)
Later..and thanks again.
(any links would be greatly appreciated)