I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting it into a 400-450 degree oven for say around 25 minutes. By then the crust around the edges is threatening on burning but the crust on the bottom might still be doughy.
I've thought of a couple things and I'd love to hear some feedback on what you may have tried and found successful:
- "sear" the pizza on the stove for a little bit (Wondering if just a minute or two would suffice
- Bake the pizza with the pan on my baking stone
I'm nervous that the cast iron might suck enough heat out of the stone to risk cracking it.
As always your feedback is appreciated.