Let\'s do the Deep Dish Disco

So Mike in Abita posts this link earlier today for a completely different deep dish crust. I abruptly change plans to do this pie and run to the store to procure the various sundries needed.

It turned out very good. I did not pre-bake the crust and wish I had. I did not use as much oil or butter in the pan as I should have. The crust was very crisp and light, but was not exactly what I'm looking for, but this is getting close. I changed this recipe by adding 1/2 c of corn meal and 1/4 cup of water and 2 Tbsp olive oil to the dough. I also used bread flour instead of AP.

I topped it with olive oil, sliced fresh mozzarella, diced tomatoes, fresh basil, oregano, pepperoni, onion, shredded provolone, pizza sauce, and finally a little shredded Parmesan.

Baked it at 425 with the following setup - platesetter legs down, little green feet, pizza stone, mini grid, and the deep dish on top. Went for about 55 minutes. It was raining pretty good so I couldn't get any photos of the setup. Had I pre-baked the crust for 5 minutes I probably would have avoided the moderately soft internal crust. Otherwise very tasty.