Hey the recipe I had used was from a post just a couple down the forum, the link was http://realdeepdish.com/RDDHolyGrail2011.pdf
As I said before I really stick to neapolitan pies, and so this was much different. The dough behaves so differently because of the huge amounts of oil used in the recipe, so the rising was very different and not as pronounced. But once I handled the dough it was much lighter than it looked. I believe I let it is rise for right about ~2 hours, but because it wasn't rising like I expected, I had it rise at a very warm temp. I liked making it because it was so easy compared to neo pie.
ingedients I used KA BF, albertsons brand motz, falls brand italian sausage, some deli pepperoni, and the pomi strained tomatoes. Oh I also subbed veg oil for corn oil bc it was what I had.
I used the exact % you listed in the link I gave, and I also used the exact temps. My oven cooks very quick for some reason, and I always turn it down ~25 cooler than recommended for all recipes. So the pizza cooked in about 28 minutes.
I honestly don't know what type of pan it was, it is a nicer round I know that, because it was a gift from people who only buy expensive stuff.
It's hard for me to know what I wish I liked better because I really don't have too much to compare it too. i have never had amazing deep dish pizza before. One thing I noticed is that the cheese wasn't totally melty like when it is on top of the pizza, also the crust texture in the thicker parts may have been a bit off.
Thanks for your help and feed back.
How did it taste? If it tasted good, that's half the battle.
It's hard to tell if your crust came out right because we only have the one picture of your uncut pizza to go by,
and it sounds like you're not very familiar with deep dish crust, so I'll give you my impressions the best I can,
but it might help you to read thru some of my Deep Dish 101
and Pizza Rants
to familiarize yourself more with the style .RELEVANT ARTICLES ABOUT DEEP DISH CRUST:
It sounds like you did everything OK, although I recommend using all-purpose flour instead of bread flour.
A 9" deep dish typically takes about 25-30 minutes to bake, so you're OK there.
Oil substitution is fine. Use what you have or what you like, but try to avoid oils with low smoke points (i.e. -extra virgin olive oil).
Also, be careful that you don't kill your yeast by letting it rise in too warm of a location.
Different brands of mozzarella have different melting characteristics.
If you search through the Chicago Style forum, you'll find people are using many different brands of cheese;
some melt well and some don't; some stretch well and some don't; some brands taste great and some are just awful.
Some people use more mozzarella, some use less. You might just need to add more cheese.
To answer an earlier question:
(How do you know when it's done baking?
Well, it really depends on your oven, but if you're looking for visual cues:
Yes, the sauce will tighten up a bit, but the appearance of that will depend on how much sauce you use.
Deep dish crust will be be sturdier than a Neapolitan crust. It's a completely different texture. How sturdy depends on a few factors - how thick your dough is, whether you oiled the pan properly, how long or how hot you baked your pizza.
Charred crust or toppings do not necessarily mean your pizza is done. Question: What exactly did you mean by "The recipe I used for the size pan I had wasn't even close for me." ?
The main recipe is for a 12" pizza, so if you used those topping measurements for a 9" pizza, that would make sense.
If you're talking about the 9" conversion on page 3, I've found that can sometimes be a little more dough than the larger sizes.
If the 9" conversion is too much dough for you, try splitting a 12" dough recipe to get 2 - "9" pizza doughs; I've done this and it works well for me. I may have to update my recipe to include a more accurate conversion.
Thanks for trying out the recipe and sharing your experiences. I hope we get to see more of your pizzas in the future!