I have made this twice now and everyone says it is the best deep dish pizza they ever had outside of Chicago. I make it in my large cast iron skillet and top with a variety of fresh cheese, meat, veggies, homemade sauce and a sprinkling of grated parm on top. My husband normally doesn't like thick crust, but he now requests this when I say I'm making pizza. Thanks for posting.
Very easy and tasty pizza dough. I made 1/2 of the recipe to use in my 6 inch cast iron skillet to make a mini deep dish pizza for lunch. DH had made some bacon and eggs before leaving for work and there was a couple of slices of bacon left over, so I used those, along with some onion as my topping. I made a homemade pizza sauce and used fresh, sliced mozzarella cheese and it was wonderful. I did pre-bake the crust for 10 minutes before adding on the sauce and toppings. Thanks for sharing the recipe. Made for one of my adopted chefs for Spring 2013 PAC event.