Chicago-Style Deep Dish Pizza

I decided to try my hand at a deep dish pizza based on this recipe from the Malnati family, the princes of Chicago-style pizza. Be careful---this recipe assumes a giant deep dish pan that I didn't have. I made a half recipe and baked it in a pie pan.

I dried out my mushroom slices in the oven so they could absorb more flavor and contribute less water.

After letting the dough rise in the pan (possibly a mistake), I lined the bottom of the dough with low-moisture mozzarella slices. They formed a moisture barrier to protect the crust.

Next, a layer of pepperoni.

Then the mushrooms, more cheese, and sauce.

Here is the result after a long bake. It was delicious, though not nearly so much as an authentic Lou Malnati fresh out of the oven.

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