I am trying to reverse engineer a pizza I first had in Florida that originated in Illinois. The Florida restaurant has changed hands years ago and switched to New York style sausage and sauce. I am including a picture from the Illinois place as well as my latest attempt.
So far I have figured that this is two thin crusts and a paste style sauce. Only the bottom layer gets sauced, veggies only go on top. The bottom crust is rolled out and instead of trimming the overhang, its rolled up into the top thin thin disc, which covers a normal pizza, heavy sauce, light cheese, and sans veggies. Slice three vents.
That goes into a 450 oven bottom rack with a hot stone on the next rack to cook that top crust. At the first hint of brown take it out, layer meat, cheese and thin veggie layers and put back in until veggies start to singe or cheese just begins to brown.
Mine came out structurally accurate, but my sauce was too thick. The crust was perfect except too crunchy instead of bready on the edges. I perhaps needed another day. (It was very Barnabys esque)
Dough (can't remember source)
2 lbs Sams bread flour
1.5 cups water
2.5 teaspoons yeast
2 tb olive oil
1 t sugar
24 hours at room temp.
Sauce was Aurelios clone from Garvey. Good flavor but too thick. I'm going to cut with standard tomato sauce.
The sausage I used was a Lou clone, but tasted too meatballish with lots of salt, black pepper and garlic.