This could be a first in the world of deep dish. I have been wanting to do this for awhile but it's been on the back burner. My current crust recipe is very good but I want to see if great can be achieved. Doing a cold rise is a little better than my normal 5hr rise inside a lit oven. I know I have had great success using poolish with NY style so here goes.
Poolish (4hr room temp)
85g AP flour
1/4 tsp IDY
Added these final ingredients to poolish:
90g AP flour
36g corn oil
6g olive oil
Mixed together and did a 2hr oven rise and 1hr room temp rise. Below are pics of the dough. Results coming soon.