Deep-dish pizza is all about the incredible, super-buttery, flaky crust that is thick and high, perfect for holding that thick layer of sweet-and-spicy chunky marinara you have generously piled over a mound of shredded cheese. If you are going to make this crust, I beg you NOT to use anything but 100 percent real, unsalted butter. It is the key ingredient in laminating your pizza crust dough and giving you the perfection that is the taste of this deep-dish pizza recipe. Usually, a deep-dish pizza is made with the cheese on the bottom and the sauce on top because of the long cook time needed and concern about burning the cheese.
This recipe is easiest when made in a springform pan for easy removal and cutting. It can also be made in a regular deep-dish pie pan if you do not plan to remove it from the pan prior to cutting and serving.
Fill with your favorite pizza cheese (I use a combination of muenster, Parmesan, mozzarella, and white cheddar) and then top with my Best Marinara from Scratch or with Tuscanini Marinara Sauce.