Tasty Chicago Pizza FAIL!!!

[wild west]

Thanks for the help guys

 

[forktender]

Don't give up so quick. Most of the issues have already been covered but I'll mention some again.
The dough for deep dish is MUCH different than for other styles. It is more like a biscuit so don't use any high gluten flour. It also has lots of oil. No need to par bake and only use a small amount of butter on the bottom, not the sides. Baking with all of the ingredients together will keep the dough in place.

Here's a great place to start: https://www.realdeepdish.com/deepdishholygrail/

I've turned out many great deep dish pies based on the formula from that site. I still prefer New York style, but deep dish is so quick and easy to make. Here's an example of a recent pie I made.

View attachment 484352

I couldn't remember who made the pies that I saw a few months ago thank you for the tips and reposting.
I have the perfect deep dish pan I got it from a friend that delivered cheese and meats to pizza joints around town. It's 20''+ across 2'' high sides and its seasoned black as can be.
We prefer Naples style but I for sure will give this a go again until I figure it out. I'm saving this link.
Thank you.
Dan

 

[bregent]

It's 20''+ across 2'' high sides and its seasoned black as can be.

Yeow! is that the pan you used for this? A 20 inch pan is huge - more than twice the area of the 14" pan I use. I would suggest starting off with something smaller if you try again. More than 14" will be difficult to handle. Here's the one I use: Amazon.com: Chicago Metallic Deep Dish Pizza Pan, 14-Inch diameter: Kitchen & Dining

The realdeepdish site lists the formula's for various size pans, last page here: https://www.realdeepdish.com/RDDHolyGrail.pdf

 

[bregent]

And for reference, for a 14" pie I use:

21 oz sliced mozzarella
1 lb Italian Sausage
1 28oz can crushed tomatoes, drained (I use the juice for Bloody Mary's!)
1/2 grated parmesan Reggiano
1/2 pack pepperoni

 

[Bearcarver]

Sure Looks Awesome, Dan!!
I'd be all over it!!
Like.

Bear

 

[forktender]

And for reference, for a 14" pie I use:

21 oz sliced mozzarella
1 lb Italian Sausage
1 28oz can crushed tomatoes, drained (I use the juice for Bloody Mary's!)
1/2 grated parmesan Reggiano
1/2 pack pepperoni

I was guessing at the size its actually a 16'' pan.
Hahaha, I use the drained off juice for bloody mary's as well either that or tomato beers.