Glad I found this forum! As a native New Yorker and 10 year resident of Chicago, I find myself in the pizza sahara of San Francisco. Over the past 5 years here I have built up my pizza slinging skills to point where the wife and I rarely eat pizza anywhere other than home.
Funny -- I just made a stuffed spinach 'za tonight for dinner. I just use my standard dough mix for that -- and I usually don't get too fussy with measurements. But around 2 cups bread flour, a cup of whole wheat (gives it character), a few teaspoons of salt, tablespoon of yeast, tablespoon of honey and of olive oil and enough water to bring it together in the Kitchen Aid. My doughs tend to be on the wet side -- I find they are more pliable and give better results (for my tastes). Run in the mixer at stir for 10 minutes and let rise for as much time as you have.
Filling is equal parts *whole* milk mozarella, shredded raw spinach, a handful of chopped up broccoli for add'tl greenery. Oh and some shredded basil.
My guess for a Chi-town deep dish I would let the dough have a chance to rise a bit in the oiled , seasoned pan. This would give it more oomph. And do not be shy with oil -- remember, all good restaurant food tends to have a LOT more oil/butter than we would use at home.
Cheers.
John
