Thread: Still Perfecting the Deep Dish Pizza Crust

I'm getting closer. This crust is so light, tender, and billowy it melts before you can chew. I used the same curst recipe but after cutting in half I allowed the crust to sit on top of a pile of cornmeal for about 15 minutes before stretching to fit the Iron Skillet. Once stretched and in the Skillet I returned the dough to the Proofing Drawer for another 1-1/2 hours. On the second rise I built the Pizza using the same sauce, thin sliced purple onion, Italian cheese, Mozzarella, fresh raw homemade Italian Sweet sausage, & Primadella Pepperoni.



Baked on the bottom rack at 450 degrees for 20 minutes.



This is right out of the oven.



Although Ultra Lite & Tender this crust supports a lot of toppings.