My deep dish pagash is in the oven. I used the instant yeast, and a mixture of AP flour, semolina and durum to make a total of 6 cups. The dough didn't need any more flour or water, I kneaded it and it was perfect. It rose nicely and rolled out nicely too. The reason I used this dough is because original pagash has a bread type dough and has another layer of dough on top. I put the pie in my cast iron skillet to give it a nice crunch. I am Italian and I did visit Chicago one weekend and did have an original deep dish pizza and for what I can remember it looked just like this one. So, of course I can't wait to make the Italian way and I sure hope my crust comes out perfect. One thing, I didn't keep it refrigerated after rising, I did wait about 2 hours before putting this bad boy together, it looks great so far. Grazie...

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