This actually looks quite good but I would suggest leaving out the corn meal, even in it's small amount. With that much flour you will not need a substitute. When prepping the pan, use of a solid like Crisco to grease the pan makes it easier to pat out without the rest periods. Don't oil up the sides, makes it very difficult to keep the dough walls up. You can also skip the par-bake as this will cook thru without worry. Better coverage with the sauce will yield better results as well allowing you to extend the cook time without concern for burnt cheese. I use two 28 oz. cans of whole tomatoes, hand crushed after removing cores and de-seeding for a 14" pie. I'll add some puree back in. I cook at 500* in a dark pan, middle rack. If cooking with a shiny pan of any sort, preheating a stone on the bottom rack at 550* and cooking directly on that stone at a reduced temp of 500* will yield better results. Shiny pan, no stone = bad deep dish. The pics look like this pie was cold when it was sliced and the pics taken. Is that the case? Good effort with no background or flavor recollection to draw upon. Thanks - yes, it was cooled down when the slice picture was taken. And thanks for your hints; I'm sure your pizza must be delicious. As is mine. I really love the olive oil flavor in place of Crisco, and the cornmeal added nice crunch, and the parbaking worked find... Thankfully, there's lots of room in the world for all kinds of interpretations of recipes! PJH

• Reply