I made a couple of 9" diameter Chicago Style deep dish pizzas in the last few days. After hand mixing the dough together for about 15 to 20 seconds (trying to mix as brief as possible), I put each in a covered bowl and let rise in a slightly warmed oven for about 90 minutes. They both rose nicely. Then I put each dough ball into zip lock bags and into the refrigerator where they stayed for 3 days. Taking out about 2 hours prior to preparation for baking, I used two different styles of pans, placed the flattened dough balls in each, and squeezed the dough tightly at least 1.5" up the sides of the pans. The water hydration was 45% (it gets to be a tad more with the added butter) and the TF was .125 with a 1.5% bowl residue. With this information, it would be super simple to convert this recipe to a 12", 14" or any size pizza with the use of the Deep-Dish Dough Calculation Tool on this website for any wishing to do so.
The formulation for both pizzas was as follows, each differing only in the flour blend.
Flour Blend (100%): 206.59 g | 7.29 oz | 0.46 lbs
Water (45%): 92.96 g | 3.28 oz | 0.2 lbs
ADY (.8%): 1.65 g | 0.06 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
Salt (1%): 2.07 g | 0.07 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
Olive Oil (6%): 12.4 g | 0.44 oz | 0.03 lbs | 2.75 tsp | 0.92 tbsp
Corn Oil (12%): 24.79 g | 0.87 oz | 0.05 lbs | 5.51 tsp | 1.84 tbsp
Butter/Margarine (6%): 12.4 g | 0.44 oz | 0.03 lbs | 2.62 tsp | 0.87 tbsp
Sugar (1.5%): 3.1 g | 0.11 oz | 0.01 lbs | 0.78 tsp | 0.26 tbsp
Total (172.3%): 355.95 g | 12.56 oz | 0.78 lbs | TF = 0.126875
The flour blend in the first pizza had 80% KAAP (approx. 165.6 g) and 20% semolina (41.4 g). The flour blend in the second pizza had 80% KAAP (approx. 165.6 g), 12% semolina (24.8 g), and 8% rice flour (16.5 g). The butter in each was added at the last moment in the mixing cycle and was very soft, but not melted. ADY was a little more than the .6% that I normally use. And each pan had roughly a Tbsp of OO in each.
I used about 4 oz. of skim mozzarella and 4 oz. of whole milk mozzarella (slices) in each pizza. I added uncooked Italian sausage (w. fennel) on top of the cheese, then added the Malnati's tomatoes on top of that (about 14 oz. ea.), and then the grated parmesan/romano and oregano on top of that. I cooked the pizzas on my bottom rack at around 430 degrees F for approx. 30 to 35 minutes.
Both pizzas were outstanding and delicious with every morsel being consumed. The first pizza (80/20) was a little softer even tho I cooked it about 5 minutes longer than the second pizza. We think the difference was in the use of a Bakers Air-Bake pan that may not crisp up as well as the regular style Chicago Metallic pan that was used with the second pizza. Shows the difference with use of different pans. The second pizza (80/12/8) was nice and tasty, too, and a good deal crispier than the first. Besides the difference in the pan, the second pizza also had the small amount of rice flour incorporated into the flour blend, which is our slight favorite.
Also, I used a new brand of semolina, Bellino, that I found at one of my favorite Italian deli's.