Before I take the plunge, I want to make sure I have a good idea of what I am trying to achieve. So, a few questions before I start my quest for Chicago thin.
1 I should use AP flour instead of bread flour, as in KAAP, not KABF?
2 The hydration is 50%. This sounds close to cracker style percentages.
3 3% oil is what the ingredient list says, but I have seen some are going to 4%, which is more popular?
4 I have seen that some like to double the yeast amount, would this be a wise move for me.
5 Stone or not to stone? It seems that cooking in a pan and not on the stone is the preferred way, am I correct in this.
6 The TF is .09, but some like it all the way down to .07TF. That seems pretty thin. Should I go with the .09, or maybe somewhere in between, like .08TF.
7 When I do the rise in the oven for 1.5 hours, then move to the counter for the final rise, Should the bowl be covered or not.
8 I have a cutter pan that has 1 inch tall sides. Should the skin just fit the bottom, or should it go up the edges of the pan like I do on a cracker crust?
9 Since this style of pie cooks longer in the oven, I don't need to pre-bake the sausage for this style of pie?
I'm sure I forgot something that I will remember later. Thanks guys!