Deep Dish Pizza Recipe. I have been experimenting with making deep dish pizza. I want to copy the DiGiornos recipe but can't get it just right. The DiGiornos Chicago style deep dish pizza was more like a pie than a pizza. It had a flaky buttery crust. So far I have used premade sauce and pizza dough mixes and they come out good. I make the dough into a ball and let it rise in the bowl for 20 minutes in the refrigerator. I melt butter and brush it onto the ball before setting it into the fridge. I coat a cast iron skillet with butter and press in the dough once it's ready. Then I add sauce a layer of cheese and pepperoni, i follow this with another layer of sauce , cheese and pepperoni. My last attempt had 3 layers and was nearly 3 inches thick . The crust isn't flaky and my attempts at making a top like a pie have been unsuccessful. The pizza taste great but I think there is room to improve in the sauce and crust especially since I am not making them from scratch.
It's not the healthiest recipe and could stand some improvement there as well. So any pointers or tips would be great.
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