[boar_d_laze]

Originally Posted by kfinkas82

Hey everyone I've been following along with your conversations involving pizza dough and I was wondering if anyone had any advice on making deep dish dough. I've been messing aroung with it for a while but continue to have problems rolling out the dough and putting it in the deep dish pan.

Don't roll it out. Put your ball of dough in the pan, then stretch and press it out.

Do you know if most deep dish places uses AP flour or something else.

Varies. You can use AP, Bread or a mix. Harder flour will give you a more open texture -- not really a big deal in a pizza crust.

Should the dough be harder compared to softer dough? If anyone has any ideas I would totally appreciate it.

By harder/softer do you mean stiffer/softer? Just getting terms straight, "stiffer" means a dough that's on the dry side and not at all sticky. "Softer" means wet and sticky. Deep dish dough should be a little on the dry side, but oily -- at least compared to, say, regular Italian bread.

Don't obsess too much about texture unless you're going for a specific texture. It's bread dough. If it's good bread dough it will make a good pizza. If you're looking for a specific texture, for instance very rich, buttery, sweet you'll need to up the butter and sugar.

If, in fact, you're after a specific type of dough, try and describe it as specifically as possible.

On a related point I've never heard of anyone using the techniques that would make a dough "flaky" (rubbing, cutting in, or turning) for any type of pizza dough. On the contrary, every pizza dough I know of is kneaded. Kneading, of course, destroys the layers that make for "flaky."

I use Ap flour some corn meal, eggs, sugar, water, yeast, olive oil.

That's nice. If you're looking for a Numero Uno type crust, you'll need to add some butter and brown sugar as well. You also need some butter and oil on the bottom of the pan.

Also my pizzas tend to get really dark around the rim only, would this change in a conveyor oven?

Unlikely. Conveyor ovens cook faster, more evenly, and more efficiently. These don't sound like the solution to your problem, unless the unwanted browning is limited to one side. I suspect you're baking your deep dish pizzas at too high a temperature.

BDL

[kfinkas82]

BDL,
thanks for all the advice and sorry for the wait for I have poor access to internet. As for your suggestions, I think I would prefer a little more dry dough but when I put it in the pan I find it difficult to spread or stretch out thin enough on the bottom and it eventually tears before i can get it up the sides. I want a thin sided crust about 1/4" to an 1/8 of an inch and though bottom 1/4 as well. What do you suggest I do to get a dough that workable or pliable. I do the "straight method" for making my dough and mix for about eight minutes and then i cover in a bowl and let rise until it doubles then i cook it at what i see at most deep dish places in CA. 475. let me know what you think.

Thanks, Kev