Also, I put the pan onto a pizza stone in the oven. That direct heat helps cook the bottom crust properly. We used a 3” wall cake pans at Uno’s & Oregano’s.
ADD 2oz OIL TO COOKING PAN BEFORE DOUGH
Convection oven (at 425°) helps cook it evenly. Get the color on the top, and some on the bottom…
This is the recipe, and, yes, I managed for Pizzeria Uno for 4 years. This recipe is awesome (although, I’m in AZ, so only 2 hours is enough rising time, or I use a warm oven in the winter).
I added the notes to the original post. The important part is the 2 ounces of oil in the pan before you add the dough and then form the dough. This conducts the heat really efficiently and cooks the crust that proper deep dish way.
Comments
ADD 2oz OIL TO COOKING PAN BEFORE DOUGH
Convection oven (at 425°) helps cook it evenly. Get the color on the top, and some on the bottom…
https://www.allrecipes.com/recipe/223481/the-real-chicago-deep-dish-pizza-dough/