Quote Originally Posted by 3irty1 View Post
You are best off forming this dough into a pizza-hut type crust rather than one that is really thin. This kind of crust is well suited for a home kitchen oven as it will turn out at lower temperatures in the 450F degree range.

I've never been to Pizzeria Uno in Platville, but I've been to other Uno's before. I assume they are all the same? isn't the crust more like a chicago deep dish? Could i make this type of crust in my home oven?