I’m not close to mastering the thin-crust stuff, but my real dream is to master top-shelf dish-dish pizza–basically like what you can get a Pizzerio Uno in Chicago, Conan’s in Austin, etc. (I say Chicago, because there’s seems to taste better than at the franchise locations.)
I’m ready to buy a deep-dish pan. Anything I should know in making an exceptional pizza?
I posted a thread about pizza from scratch a long time ago and got some tips on the deep dish variety. Check it out: Kickass Pizza Made From Scratch
I’m not sure if making a resteraunt quality pizza in your home is possible. After a good deal of experimentation it seems to me that the trick to the ultra crispy pizza crust you find in family owned pizza chains is to bassically have a really freaking hot oven. Of course deep dish isn’t so crispy, but I’m sure you’ll come across some ramifications of using a regular home oven rather than a more professional one in your attempt at acheiving that taste
You’re right about deep-dish pizzas not being crispy. I think thin-crust pizzas are baked at 500-525 degrees F. Hot, but definitely do-able.