Great, great pictures, Ed. Looks as good as any of the many Pequod's pizzas that I had over the years. Their crust is substantially different from the Malnati's, Gino's East, Due's, and Pizano's, but still excellent in their own unique way. It's been a long time since I had a Buddy's in Detroit, but since you mentioned it, that does seem like a similar style (i.e., more like Sicilian). It's a great change of pace type of deep dish. What a great job -- as appears in the pictures at least -- on duplicating that crust/cheese carmelization. Can you describe a little more how you put the cheese in the pan edges? Before or after putting in the dough? Not clear on how you did that.
Also, how are you finding the Ceresota AP to work with your pizzamaking?
This picture especially makes my mouth water just looking at it. And I remember a piece like that occupying my plate on numerous occasions.
This is my first time using the Ceresota All-Purpose flour. It works pretty well! I'm not sure my dough is quite right yet, but it's close. The crust was soft inside like it should be, but I'd like it a little more pillowy. It might be that the dough wasn't up to room temp when I baked it.
I should have taken a picture of the 'delicate cheese procedure' (thank you Aqua Teen Hunger Force) , but basically it goes like this:
Pat out the dough all the way to the edges of a well greased pan - I used corn oil (do NOT bring the edge up like a lou malnati's).
You want it even all the way to the edge.
As I mentioned above, it's OK if the dough springs back a little or leaves an 1/8th - 1/16th inch gap between the outer edge of the dough and the inside of the pan because the cheese will fill the gap.
Spread sliced mozzarella cheese on top of the dough, slightly overlapping each slice to entirely cover the bottom, going all the way up the edge of the inside of the pan; the outer cheese slices should slightly curve up the edge of the inner wall of the pan.
Add italian sausage (if you're using it) in small quarter sized chunks. I broke up 2 links of raw
hot italian sausage, but you can use mild.
Cover completely with sauce, all the way to the edge of the pan
, so only the outer cheese slices supported by the inner wall are hanging slightly above.
If topping with pepperoni, press the pepperoni into the sauce (you don't have to bury it under, but make sure it's not just floating on top or it will burn).
I baked them at about 475 for about 35-40 minutes. You have to keep an eye on them so they get the desired outer char.
Pequod sauce is a bit on the sweet and spicy side, and it's very similar to the 'Pastorelli' canned pizza sauce that you might be able to find at your grocery store. That's what I used... with a few modifications: dilute the sauce with your favorite sweet crushed tomatoes (I used the san marzano white label) , add a bit of sugar if necessary to sweeten up the sauce and soften the bite of the Pastorelli spices.