Gray: I wanted to share this link and some pictures as an extra post for this week. I have been wanting to attempt deep dish pizza again. The first time I tried it, I used pizza dough from a can… That was a BIG mistake. This time I made the dough from scratch, plus I used a few things I learned studying on the internet and reading about making the pizza, and it was a success!
Here are the tricks I found to help me out: 1: Use the whole canned tomatoes, drain them and then crush them, then drain them some more. They should look very chunky. 2: Some recipes call for raw sausage in the bottom, but I found it worked better cooking it (less greasy, less liquid). 3: Take the time to make your own crust. I made this in a 9″ spring form pan, and had enough to make 2 pizzas so we froze 1/2 of the dough to use later. The better taste is worth the effort.
Since the recipe is from another site, I am just going to link to them to share:
Katie: This turned out awesome! Much better than Gray’s last efforts, so the research was well worth it. The only negative would be that the crust on the sides was a little too thick, so we would recommend making that pretty thin so as not to have this problem. Other than that, it was awesome! The whole, Italian-style tomatoes really make the pizza. (Not to mention the Italian sausage…) We can’t wait to make it again!