I made two of these pizzas. On the first one, I used the full amount of dough in my large cast iron skillet. On the second pizza, I used about 2/3 of the dough. I found that both pizzas had too much dough for our tastes. I will make it again, but make two pizzas with one recipe of the dough, and I believe that we will STILL have deep dish pizzas. The taste is good; I love the texture that the cast iron brings to the crust. Good recipe...you just have to love a tremendous amount of crust/dough in order for this recipe to be exactly for you! Ours turned out way thicker than the picture shown. I will try to upload the picture of our first pizza. Thx for the recipe!

Great recipe, pizza crust was chewy, but not tough. I added more cheese. Instead of canned or jarred pizza sauce, I used "Delicious Pizza Sauce Recipe" from allrecipes.

I have a "Pizza Maker", which is basically a deep dish pizza pan with a heating element. You put everything together in it and close the lid and it bakes the pizza. I have been looking for a dough recipe that made the right amount, since most make too much. This was it. It came out amazing. I took it from the pizza maker and stuck it under the broiler for a few mins to brown the cheese and it was perfect. Thanks!

My family loved this pizza. It took longer to bake (at 400 degrees it took 35 min to get golden brown). I followed the crust recipe exactly and I thought the dough was the right amount for a "deep dish" pizza. I upped the cheese from 1/3 cup per layer to 2/3 cup per layer and will even go a little heavier next time.