Hi. I keep reading and/or hearing from people who are first time deep dish eaters, that, compared to other pizza crusts, deep dish crust is “bland.” Well, I wouldn’t call it bland, but yeah – generally, IT’S SUPPOSED TO BE. Why? Because you are putting so many savory, flavorful (and salty) ingredients inside a deep dish pizza that, while the crust is chiefly made to contain those ingredients (the reason the sides go up the edge of the pan), it is also made to contrast all of the intensely flavored ingredients that you put inside. Italian Sausage is loaded with salt, spices, garlic and fennel; Pepperoni is spicy, salty and flavorful; Tomatoes and bell peppers are sweet; Mozzarella and grated parmesan/romano also have salt in them; and you’re using a lot more of these ingredients than you would in another type of pizza, so it makes sense that you’d need a counter-balance to that. A noticeable difference between deep dish crust and other pizza crusts is that the crust is more of a supporting player and not the star, but without it, everything falls apart… literally. In this regard, deep dish pizza crust is not unlike pie crust. Both play second fiddle to the stuff inside, and provide a contrast in texture and taste, compared to the filling they support. That’s not say that deep dish crust has no flavor. A well fermented deep dish dough can have buttery and beery flavors and aromas, greatly enhancing the overall flavor of your pizza. If that isn’t enough for your refined palette, you don’t need to go “bland” when you make your own deep dish crust at home.