so now I have a control pizza. I used Pythonics recipe
Chicago style deep dish 1.0. Took a good part of the day to make. Came out well, I did over fill it slightly, hard to judge but the next one will be better. This one has 1/2 lb mozzarella, sausage, pepperoni, and mushrooms with home made sauce, and pecorino Romano on top. The cook was 425 for what turned into 35 minutes, originally I was looking at 25 but the sauce was on the wet side and the cheese had not browned.
The word around the house is, it kicks ass. There are no leftovers, I was kinda hoping for some to see how it tastes cold. Oh well I will just have to make more next time. I will need to measure ingredients I put in my sauce, as I didn't but was told in no uncertain terms I should make a vat of it. Sadly I just kept adding and tasting until I liked what I tasted.
I will see if I can duplicate in the WFO, and using Tom's advice I think I will look for a silver pan, just to see how it goes. I also plan to set the pan on a cooling rack in the oven to keep it off the deck.
will also make more than one next time... no left overs...which I think is almost the best part of pizza making.