I have never been to Chicago but I have had some pretty good Chicago style pizza in the nation's capital. I am a huge fan of all types of pizza my favorite style being neapolitan. Tonight I made a deep dish and out of 5 attempts this was the best.
430 grams high gluten flour
240 grams warm water
95 grams semolina flour
90 grams corn oil
15 grams cake yeast
9 grams melted butter
6 grams salt
Mix salt + semolina flour and high gluten flour minus 1/2 cup of high gluten flour in bowl.
Add water and cake yeast mix lightly rest for 25 minutes.
Add remaining high gluten flour (the 1/2 cup that was left out), oils, and butter.
Mix for 5 to 8 minutes.
Proof for 24 hours.
Leave dough out until room temp (at least 2 hours)
Preheat oven to 450 with stone on bottom rack
Turn pizza at 16 minutes 180 degrees.
Total cook time 32 minutes
First I used fresh sliced mozzarella covering the bottom of pizza.
Next spread a generous layer of ricotta cheese.
After the ricotta cheese I used san marzano diced tomatoes and strained them well.
I topped the diced tomatoes with a marinara sauce.
Once the pizza was done cooking I added some fresh grated parmesan cheese.
I let the pizza sit for about 10 minutes in the pan and about another 10 minutes out of the pan before cutting.