Yesterday I made two 9" diameter Chicago Style deep dish pizzas with sausage, one utilizing a favorite formulation of mine and one utilizing the Lou-To-Go-Dough (hereafter LTG) that I received a couple of weeks earlier, which remained frozen until yesterday morning. Using the Deep-Dish Pizza Dough Calculator, the home made dough formulation for the first 9" deep dish pizza was as follows:
Flour Blend* (100%): 206.65 g | 7.29 oz | 0.46 lbs
Water (45%): 92.99 g | 3.28 oz | 0.21 lbs
ADY (.75%): 1.55 g | 0.05 oz | 0 lbs | 0.41 tsp | 0.14 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 | 2.76 tsp | 0.92 tbsp
Corn Oil (12%): 24.8 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 (172.25%): 355.95 g | 12.56 oz | 0.78 lbs | TF = 0.126875
Note: For 9" pan with a depth of 2" and the dough rising 1 1/2" up the sides of the pan; nominal thickness factor = 0.125; bowl residue compensation = 1.5%.
*The Flour Blend was 80% KAAP (165.3 g/5.83 oz.) and 20% semolina (41.3 g/1.45 oz.).
The homemade dough was made in the early morning, rose and was punched down several times until it was pressed out into the pan shortly before baking in mid afternoon. The LTG dough was taken out of the freezer in the early morning and allowed to thaw throughout the day on the counter until it was pressed out into a pan shortly before baking in mid afternoon also (used only 12.5 oz. of the 15.9 oz package). Both were "dressed" the same: about 6 to 7 ounces of sliced cheese (mostly mozzarella with a small amount of Scarmoza added), mild uncooked Italian sausage, some crushed tomatoes (San Marzano brand) that had a lot of small diced tomato pieces, spices (oregano, basil, garlic, salt), and all topped with some freshly grated Parmigiano-Reggiano. Both pizzas were baked on a low oven rack in my electric oven at 425 degrees F for about 38 minutes, rotating the pans a couple of times during the baking cycle.
There were four of us who did the taste test. All were in the past familiar with Malnati's great pizzas. None but me knew which crust was which. Matter of fact, none but me knew that one of the crusts was from the LTG dough. In the 4 pictures that follow, the LTG dough was used in the pizza on the right.