WARNING: I have VERY limited experience with Chicago deep dish pizza... but... Dough for Chicago-style deep dish pizza gets its pastry-like quality from a high proportion of oil/butter. It is a really greasy dough. It is not "normal" pizza dough, nor is it a laminated pastry dough. Re: flaky biscuits... that is a totally different question!
1/19/14 at 5:51am