First Deep dish results

[zspec1]

I used Loowaters recipe found in the post below to make a 9x2" deep dish;

pizzamaking.com/forum/index.php/topic,4070.0.html

I forgot to turn the heat down to 450 deg and ended up cooking most of the  pizza at 475 which caused the crust to be harder than I wanted.  I also ran out of cheese and didn't have enough to fill up the pie.

I'm definitely going to be making these more often as my 5 year olds first words upon seeing it come out of the oven where "It's as beautiful as I imagined", lol.   

Thank you Loowaters for the recipe as I could not have done this without it.

[JConk007]

Think I have the same pan glad to see it will work this nicely
Look GREAT! is there semolina in that dough I cant get to link
Loo does have it down thats for sure.
John

[sourdough girl]

http://www.pizzamaking.com/forum/index.php/topic,4070.0/topicseen.html

or, just change the 7876 in your browser address to 4070... thats how I did it...

Good looking pizza!!  It will be even better the more you make!

~sd

[zspec1]

Think I have the same pan glad to see it will work this nicely
Look GREAT! is there semolina in that dough I cant get to link
Loo does have it down thats for sure.
John

I didn't use any semolina, but will be trying BTB's semolina recipe this coming weekend along with another one of these to compare side by side. 

[loowaters]

Nice work there zspec, thanks for the props. 

Loo

[JConk007]

Sour dough,
 Thanks for that tip! Its nice to see you  posting other than that silly IVR argument, man that wore me out just reading it! I just recently learned how to do the link thing. I have been concetrating on making pizzas and focusing the various types of dough and crust. offered here on the forum.

I want Sicilian !they want cracker its 4 against 1
I WILL get to yours
John

[sourdough girl]

Sour dough,
 Thanks for that tip! Its nice to see you  posting other than that silly IVR argument, man that wore me out just reading it! I just recently learned how to do the link thing. I have been concetrating on making pizzas and focusing the various types of dough and crust. offered here on the forum.

I want Sicilian !they want cracker its 4 against 1
I WILL get to yours
John

Always glad to help when I can, John!
The IVR thread is done, at least for me.  I just posted my last response.  You're right... it was a silly argument, but then many of them on this site (and others) are!

I hope that you will convince the crowd to try my sicilian... it's SO good!  It's really only an oblong deep dish kinda thing if you think about it!
When I make my real deep dish (thanks for the recipe, loo!!) I use a deep springform quiche pan which works very well for getting the pie out intact. 

~sd