Hi guys, I am a new user and this is my first post after my introduction.
I live in Italy (Sardinia); I love pizza since I was a little child and now I own a little WBO in which I bake neapolitan style pizzas which make me proud!
I have never been in Chicago and never tasted the typical “deep dish” Chicago style pizza, but I am very interested in its peculiar tradition and technique.
Since I don’t have idea of the real flavor of Chicago’s pies, I have to close my eyes and imagine their taste and try to approach to that idea with different ingredients and seasonings, because I cannot find the same things here in Italy.
Yesterday I made my first deep dish ever and, obviously, I made some mistakes.
I used a 14” calculated dough for a 12” pan, so the pie was thicker than I expected.
The sausage was too watery; next time I’ll try to precook it a little bit to get evaporate the water in excess.
The tomatoes tasted great: I used 3 cans (400g or 14 oz each one) of ground tomatoes, drained and seasoned with salt, minced garlic and ginger, oregano, onion powder, garlic powder, black pepper, white pepper, chili powder and sweetened with honey.
However, I enjoyed the experiment!
Here is the recipe:
Flour (100%): Water (47%): IDY (.6%): Salt (1.5%): Olive Oil (6%): Corn Oil (12%): Butter/Margarine (6%): Sugar (1.5%): Semolina (20%): Total (194.6%):
 380.44 g  13.42 oz  0.84 lbs 178.81 g  6.31 oz  0.39 lbs 2.28 g  0.08 oz  0.01 lbs  0.76 tsp  0.25 tbsp 5.71 g  0.2 oz  0.01 lbs  1.02 tsp  0.34 tbsp 22.83 g  0.81 oz  0.05 lbs  5.07 tsp  1.69 tbsp 45.65 g  1.61 oz  0.1 lbs  10.15 tsp  3.38 tbsp 22.83 g  0.81 oz  0.05 lbs  4.83 tsp  1.61 tbsp 5.71 g  0.2 oz  0.01 lbs  1.43 tsp  0.48 tbsp 76.09 g  2.68 oz  0.17 lbs  7.29 tbsp  0.46 cups 740.35 g  26.11 oz  1.63 lbs  TF = 0.125

I'd like to read your comments (hoping to be able to post some photos!)
Perdalonga