Rant: My first attempt at deep dish took 4 hours and still flopped

Last Sunday I decided to finally try making a real Chicago deep dish at home in Phoenix. I had the pan, the cheese, even looked up a recipe from a buddy who grew up near Wrigley. Problem was I spent 2 hours on the dough alone, then burned the bottom while the middle stayed raw. Another attempt last night with a lower oven and par-baked crust worked way better, but only after I admitted my rolling pin was useless for that thick edge. Has anyone else spent a whole afternoon on a pizza that ended up tasting like a soggy biscuit?

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patriciaellis3d ago

Did you let the dough rest overnight in the fridge? That thick crust needs it, and it makes the rolling way easier.