Greetings!
After seeing what Nate's results with making a Chicago deep dish pizza, I simply had to have a go at it.
First of all, I didn't own a cast iron skillet so I bought a 12" one. It's so sturdy I get the impression it could survive a nuclear apocalypse.
After oiling it, and using the same dough as my thin crust pizzas I put it in and pushed it into all of the corners.
This time I didn't trim off the excess dough.
Then I added my mozzarella cheese and fillings: pepperoni and red onion.
Which was followed by the same pizza sauce from my thin crust pizza and parmigiana cheese.
I got the coals ready, added them to the grate, put the stone over the top and let it get up to temperature.
It was finished after about 12 minutes.
In summary, I loved it and it would feed at least three very hungry adults well. (It was even better when I reheated it the next day!) I've got everyting I need for my next one which will be tomorrow as I'm cooking unl1mted's pit beef recipe this afternoon for Sunday lunch.