Second attempt at deep dish. Much better! But could still use some work.

Here it is, my second attempt at deep dish! I used the dough recipe from The Real Deep Dish site. This was a lot better than my first attempt with Brian Lagerstrom’s recipe. His was too “bready”. This was a much better texture. I used a mix of canned Bianco Di Napoli whole peeled with basil and Bianco crushed. I drained both cans of excess water and hand crushed the whole peeled tomatoes. I did add some decent salt to them.

I used a full pound of sliced Boar’s Head whole milk low moisture mozz followed by about 5 slices of provolone. Then a layer of Rosa Grande pepperoni. Topped with sauce. Then another layer of peps on top. Shaved some parm cheese on top.

Baked at 450° for 35 mins on a pizza steel on the second from bottom rack.

The only thing I thought could be better was the sauce. I know a lot of people like just the straight high quality canned tomatoes. But to me, that’s all they tasted like. I would have preferred a bit more sweetness and maybe some additional flavors like garlic or onion and I would rip additional basil into it next time as well. Maybe oregano. I just feel like the sauce needed doctored up more. Overall I was very pleased with tonight’s cook.