So I made my first deep dish the other night. It was edible, but the crust was not very good, very graham crackery on the outside and dense on the inside. It also tasted kind of burnt. Below is the dough formula I used, and I use the method the BTB described in his posts. The dough was for a 9in pie going 1.5in up the sides. I was planning on a 24 hour cold ferment, but I just had to have pizza for lunch on Friday, so the dough that I made Thursday night was not used until Saturday.
Flour (100%): 204.01 g | 7.2 oz | 0.45 lbs
Water (48%): 97.92 g | 3.45 oz | 0.22 lbs
IDY (.4%): 0.82 g | 0.03 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
Salt (.5%): 1.02 g | 0.04 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
Olive Oil (5%): 10.2 g | 0.36 oz | 0.02 lbs | 2.27 tsp | 0.76 tbsp
Corn Oil (18%): 36.72 g | 1.3 oz | 0.08 lbs | 8.16 tsp | 2.72 tbsp
Total (171.9%): 350.69 g | 12.37 oz | 0.77 lbs | TF = 0.125
Semolina 20% = 41 g
AP 80% = 163 g
I let the dough sit out at room temp for about 2 hours before using. I had to use a spring form pan with a "glass" bottom. I greased the pan with butter, which is probably why my crust burnt. I baked it at 450 degrees directly on the middle oven rack for about 25 minutes. It looks good, but was not. Any tips on getting a better crust would be appreciated. Thanks.