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.

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

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This is right out of the oven.

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

Yum!

Certainly looks delicious

I’m hungry…

you are right there bro ....roll that dough up the side of the cast iron and add extra cheese to the outer rim and roll it back down over said extra cheese like a pair a sox .....if you get to that level on it and stuff that crust to the degree of that's just perfect ,you need to call me to come down there and decide if you actually perfected it ....just saying:Rofl
looks really good , no joking round , we love us a light fluffy crust like that for sure :highfive

p.s. garlic butter the rolled down fat edged cheese stuffed crust ,rolled up part, when you pull it out the oven .....please ....:pray

maybe even hit it with the parmesan lightly after the buttering part just out there on the rim
and pop it back in the tuned off oven for a minute or so ....

:Rofl:banghead:Roflrotfl

Quote:

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Originally Posted by Ketchn

:Rofl:banghead:Roflrotfl

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Funny way to put good ideas, but very good ideas! I think I will try the rolled up, cheese stuffed, garlic oil brushed edge of the crust next time.