posted on Jun, 11 2013 @ 02:22 AM
I've been having visions of this for the past two weeks!
I've made the Chicago deep dish that was posted a while back. ...for any haters, they don't use corn meal, they use semolina flour.
Wife hates deep dish pizza's... The lawyer said that it wouldn't be a good reason to divorce her, so I compromised. I use the same deep dish pizza
dough, rolled thin (yuk). Top with toppings like the 'normal' person likes..
My vision solution, which is very much like the first pic, is to make the deep dish dough. Roll the dough thin. Place into an olive oiled cake pan.
Have to use plenty of oil in my vision. Double layer your toppings with a light sauce in between. Bake at 450 for about 22 to 27 mins. The crust will
be chewy and able to hold the toppings together.
Almost forgot, you stretch the dough in the cake pan, pushing the dough up the sides to create a pie crust effect.
Have yet to make my vision...but I think your post will drive my hunger into doing it before this week is up.