@MdM...would you share your baking time with us? your sauce etc. I've been trying several deep dish recipes, and get a fantastic "looking" pie...but the inerds are not up to par.
I got the baking time from the original loowater's thread, though that info is a little buried in there. I did about 12 minutes at 475*, spin half way around and continue for another 10-12 minutes.
As for sauce I use a 28oz can of whole tomatoes and crush them. I simmer these with garlic and oregano and a bit of dried basil. And I use a full 16oz of sliced part-skim mozzarella. Any thing else you would like to know?