Yuck! I just completed my first effort at deep dish pizza, and it was not edible. I need any and all help, please! I was attempting to make "Chicago Deep Dish with Calabrese and Fennel Sausages" on pg. 78 of the PB.
I followed the recipe exactly, only substituting local brands of tomatoes. I ordered the Heckers flour for the crust.
I kept the dough in the fridge for 48 hours and it rolled out well and was pleasantly easy to work with. I layered and cooked the remaining ingredients as the recipe called for.
1. The dough either did not rise or got gummy from the cheese on top. The last two photos show what the crust looked like after it was cooked and the toppings were scraped away.
2. The crust got way too dark/crispy on the top and bottoms. There was very little height to the finished dough at all. The pizza looked really good (light brown, melty) after the first 15 mins, but the 2nd 12 minutes really overcooked it (?)
3. The sauce turned out too thick and heavy. I know I most likely drained too much fluid from the canned tomatoes.
Without a good crust, the sausages, cheese, and sauce just made a gooey mess that really couldn't be eaten on top of the almost burnt crust.
I'm sorry this post is so long- I just really want to be able to make decent pizza at home! I have a small electric oven and only 1 pizza stone. I did use a seasoned black steel deep dish pan.
Thanks in advance for any and all help!