OK, I've cooked Chicago Deep Dish Pizza many times, and would put my pizza up against Lou Malnati's or Giordanos any time. There are even pics from previous posts to prove it. I thought I had this one down. Made 2 pizza's for dinner tonight. After the first one, cooked at 500 degree dome, I noticed the dome on the Egg had a big crack. Pizza turned out mushy, not near as crispy as usual. Second one turned out the same, so I figured I'd throw it back on direct on the platesetter. Burned the crap out of it. Not a good cook.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA