Chicago pizza dough blues
I have been trying to make a Chicago deep dish pizza for over a year. I have tried copycat recipies with so so results. The biggest problem I have is the bottom of the pizza and the crust edge getting done, too brown, before the middle is. I have tried different temps (my oven only goes to 500), rack heights, pizza stone underneath, cast iron pans etc. I have no problems with thin pizza as I pre-bake my crust for a few minutes and keep my moisture levels down on veggies etc...
One other problem I have is that the crust is too thick in the area around the bottom of the pan where it meets the sides.
What am I missing?