I used one of BTB's recipes with an 80/20 AP to Semolina blend. The pizza tasted really great, but the bottom crust was non-existent and was extremely soggy. I used the below recipe but increased it by 11.1% since it was for a 9" pan and I had a 10" spring-form pan. I'm not sure if my bottom crust issue was because I spread it too thin on the bottom, the tomatoes I used or because my meat released so much liquid.
For the pizza, I started with a good sized layer of provolone cheese, then a layer of spicy italian sausage, then a thin layer of pepperoni followed by San Marzono tomatoes where I separated the tomatoes from the can and chopped them in a food chopper (it's all I had, hope to do 6-in-1 next time)
In the pictures, you can see with the top view there was some liquid gathering around the edges and then of course in the slice view you can see all the liquid on the pan.
Also, I'm looking for a good Chicago recipe that is similar to Giordano's crust where it's more flaky and buttery versus a semolina/cornmeal if anyone knows of one.
Here's the recipe I used for your reference: (But increased everything by 11%)
Flour Blend (100%): 206.59 g | 7.29 oz | 0.46 lbs
Water (45%): 92.96 g | 3.28 oz | 0.2 lbs
ADY (.8%): 1.65 g | 0.06 oz | 0 lbs | 0.44 tsp | 0.15 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 | 2.75 tsp | 0.92 tbsp
Corn Oil (12%): 24.79 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 (172.3%): 355.95 g | 12.56 oz | 0.78 lbs | TF = 0.126875