Best deep dish ever

[Anonymous No.10024838]

I finally nailed the pizza
1 3/4 cup warm water
1 packet of yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
2 tablespoon olive oil
Put it in mixer and add flour till almost nothing sticks to the sides of the mixer then let rise for about 40 minutes

Preheat oven to 425
I rolled the dough with a pin until it was wider than my deep dish pan. I slid it off the foil and pressed the sides against the pan. I then put the dough in for 7 minutes and took it out to put on sauce and toppings. I then put in another 35 minutes. Let cool and serve it fed 5 people easily

[Anonymous No.10025059]

the cheese is supposed to go on the bottom you giamoc

[Anonymous No.10025063]

you really have to be an obese faggot to enjoy deep dish

[Anonymous No.10025165]

cold or warm rise?

[Anonymous No.10025201]

>>10024838
Looks good and would definitely eat with 0 complaints, but looks like >>10025059 which would make it a "thick crust" more than a "deep-dish".
That fucking piece of shit dick sucker chef john has a video for deep dish that looks pretty legit if you want to check it out.
Also, crust needs more oil in the pan and brushed on the top.

[Anonymous No.10025235]

>>10025063
t. soyboy

[Anonymous No.10025268]

>>10024838
>nailed it
Sure about that? The crust looks very dry.

[Anonymous No.10025305]

>>10025165
It was a warm rise i put the dough in a bowl and covered it then left it on the counter

[Anonymous No.10025307]

>>10024838
>uneven browning
>cheese on top and not under sauce
>crust is dry and not flaky proper pan crust
>topped with plebberoni

I would say this is far from "nailed it" OP

[Anonymous No.10025313]

>>10025201
>more oil in pan
Ill try that. Thanks for the suggestion

[Anonymous No.10025335]

>>10025059
>>10025307
A bit harsh on OP for making a minor misnomer

[Anonymous No.10025624]

>>10024838

[Anonymous No.10027762]

it's a literal "pie"
a "pizza pie"
but not a pizza

[Anonymous No.10027793]

>>10025624
>implying