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7

For a deep-dish pizza, around 425°F is right, and so is 20–30 minutes. That's starting with cold dough (need to keep the butter layers chilled, at least for a Chicago-style pizza). Cooking in an aluminum 3" deep cake pan is fine. I suppose cast iron should work too (though it'll heat slower, so might take longer). As has been pointed out in comments, the ...


2

Unlike Neopolitan pizza crust, Chicago pizza crust is made with a heavy, relatively low-moisture dough with a LOT of oil (or, in some cases, butter) in it. These crusts are not blind-baked in any way; instead, they depend on the long cooking time (45min) and the high oil content to become crunchy despite being buried in toppings. If the frozen one doesn't ...


1

Use LOTS of oil (usually corn oil) and a very short knead time (under 2 minutes). Giordano's runs their dough through a sheeter, resulting in a thin piece of dough that is draped into the pan. The tomato sauce is made with 6-in-1 ground tomatoes and the cheese is made by Stella. They do not par-bake, but at home, it helps a lot to do so.


1

Deep dish modifications successful. I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone. On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour. The crust came out golden ...



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