About to attempt my first chicago style Pizza. I have some questions that I couldn't find the answers to.
1). I know that I should coat the top of the crust with a layer of sliced mozzeralla, but about how much is that? I'm terrible at eye-balling measurements and I don't want to get too little/too much. Also, if I can only find low-moisture, part-skim blocks is this fine? It sounds like people here swear by whole-milk.
2). I used the recipe by DKM on the website and it used A LOT of oil in the dough. I had to work it in for a while, but a lot of the other recipes I'm finding call for little to no oil and smaller mixing times. Are these just two syles of making dough?