This is by far the best south side Chicago tavern style pizza to date. Well worth the drive, I was there this week.
They do not roll the dough out to order, rather they roll the dough ball out as prep, then apply lots of flour (later brushed off) and essentially bundle it up for use on the make line when the order comes in.
Notice on the skin are dry patches, every dough I seen them make (and there were lots) had the same kind of patches. I'm not sure if this is a bulk ferment but it might be, very interesting.
The sausage did not look precooked, but they show that in the video - not sure why. With the volume this place does, they are not using little shakers to add seasoning like shown I suspect. I also don't know how they got all the sausage into those perfect balls, even though I watched the guy put them on quite a few pizza's.....I also don't know why those dough balls are so rough looking....also notice the sauce cooking....it does looked cooked but not sure about that either....
Notes as I look at this video more. I do think the dough shown is bulk fermented, first they would not put dough balls so close together on the sheet pan if these balls were to rise and second, the dry patches seen I think is the dry skin due to the bulk ferment and incorporating that dry skin into each dough ball when hand balling, and third, the shape of the dough on the table looks square - just the way it would be shaped if the dough was bulk fermented in the dough tray.
Flour is Ceresota (there is the second bag with Ceresota written on it). Looks to be ADY, as a grayish liquid is added to the dough. Then, something white is added from a foil pie tin, this might be white cornmeal or something else (I suspect it would be too much salt so discounting that). The way it's fanned into the mixer it looks granular as opposed to a fine flour. The dough appears choppy and non mixed and that appears to be consistent with the dough balls themselves.
This was a wonderful pie.