For those following along at home,
I have made what I think will be the final modification on my deep dish dough recipe.
The latest version has replaced the previous version, and can be found at:http://www.realdeepdish.com/RDDHolyGrail.pdf
If you are looking for the previous version, you can still download it from:http://www.realdeepdish.com/RDDHolyGrail2012.pdf
Dough Observations and Suggestions:
My dough will probably be on the thinner side of deep dish dough, but holds up well when baked.
If you like a thicker crust, you can always plug the numbers into the deep dish dough calc with a higher TF (thickness factor).
Humidity factors can affect your measurements and dough texture.
Rapid-Rise yeast can be substituted for Active-Dry with good results.
You can use all Corn Oil instead of a Corn Oil/Olive Oil mix (or any oil with high smoke point).
If you can find it, try using Kelapo Coconut Oil Cooking Spray in the bottom of your pan (or grease with coconut oil).
For a punch of garlic flavor, spread fresh crushed garlic on top of the dough, UNDER your layer of mozzarella.
**bla**bla** bacon flavor, **bla**bla**bla... with cooked crumbled bacon.
"Party On, Pizza Makers!" - Possibly Slurms McKenzie.