Deep Dish !! RTU Crust or Make your own

Who out there sells a thick crust deep dsih

and if so do you buy the rtu crust or make your own

thanks

I make my own deep dish crust. My recipe is the same as my thin crust with the exception of the flour. I use bread flour for my deep dish which gives it a lighter texture and seems to have a better rise to it than the Kyrol high gluten that I use for my thin crust. The Kyrol produced a crust that, while good, was just a little too tough for my liking.

make your own
I assume you have the pans 2" pans or so
try this method- may not work in all pizzerias
take 2 sheets of dough
stack them on top of each other
dock them
align the dough in the pan and around the edges
top it
bake it

We make our own. We used our old sub roll recepie, and changed a few things. Looks and taste like pizza huts.

ever use Ceresota flour ?
It is very popular with the deep dish pizza makers in and around Chicago,
Otis

ever use Ceresota flour ?
It is very popular with the deep dish pizza makers in and around Chicago,
Otis

Nope, never heard of it until now. I have been using bread flour from Sam’s Club. It’s about $8.25lb and it’s extremely easy to work with and very forgiving if you add a little too much or too little water and doesn’t seem to get as “tough” as either high gluten or all purpose flour. I will look into the Ceresota though, thanks.