The deep-dish pan I used was 12 1/2" across the top and 11 1/4" on the bottom.
I didn’t have Corn Oil, so I used Crisco Oil. I used two kinds of flour. One a no name brand AP from our local country store and the other was KAAP.
When I made this deep-dish stuffed crust I used hard butter to grease the bottom pan
I didn't have any problems rolling the dough out because of all the oil in the recipe. I made the dough Sunday, left in the fridge to ferment and made it tonight. It was finished on a screen. I didn't really measure, but I think the top and bottom crusts were about the same in thickness.
Flour (100%): 1068.53 g | 37.69 oz | 2.36 lbs
Water (41.1765%): 439.98 g | 15.52 oz | 0.97 lbs
ADY (1.56862%): 16.76 g | 0.59 oz | 0.04 lbs | 4.43 tsp | 1.48 tbsp
Salt (2.02665%): 21.66 g | 0.76 oz | 0.05 lbs | 4.51 tsp | 1.5 tbsp
Corn Oil (16.6554%): 177.97 g | 6.28 oz | 0.39 lbs | 13.18 tbsp | 0.82 cups
Total (161.42717%): 1724.9 g | 60.84 oz | 3.8 lbs | TF = 0.1306813
Single Inner Ball: 663.42 g | 23.4 oz | 1.46 lbs
Single Outer Ball: 199.03 g | 7.02 oz | 0.44 lbs
I did take a picture of the top crust before baking and here is the top crust. Brushed top crust with olive oil. I rolled the dough with a rolling pin. With my oven not working the best, I could only get it up to 425, but kept watching how it was doing.
I put any kind of filling I had left in the fridge. Two kinds of mozzarella, two kinds of Parmesan, pepperoni, salami, sausage and sauce. When finished put sauce, 2 kinds of Parmesan and parsley on top.
This dough was easy to roll out
If you use a different size pan, you can just use deep-dish calculator and enter you pan size for either two crusts or one if making a single crust. I used a sloping pan. I rolled out both skins to the same thickness. My deep-dish pans were dark pans, that were used, purchased on Ebay.
After rolling out the crust I brushed on oil when the skin while it was in the deep dish pan, before adding mozzarella, meat, sauce spread around, more meat, Parmesan cheese, mozzarella, top skin, brush top with oil, seal edges, put slices in top skin to let steam out, baked some, add sauce on top of crust and when the deep-dish is about finished baking add some parmesan. I did put a top deep-dish pan on when first baking for about 4 minutes, took it off and continued baking another 4 minutes, flipped the pie out of the pan and finished baking on a screen. I did cook all my meat before putting it into this deep-dish pizza.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.