Thanks for the interest guys. I've been into Chicago style pizza for years, but this was my first attempt at recreating it. I'm living in the northeast now, where the closest I can buy is that Uno's chain junk that's nothing like what I remember from my years out west.
So here's what I did...
I made a stuffed pizza using a 9 1/2 inch black non-stick springform pan.
Dough was 4c bread flour, 2t dry yeast, 1c water (about 2T warm to bloom the yeast a bit, the rest cool), 1T sugar, 4t kosher salt, 10T olive oil. Sifted the dry together, added flour, worked out most of the lumps, added oil, stirred until incorporated, turned out onto board and kneaded aggressively for about three minutes. The pan being about 3 inches deep, I wanted to get some gluten structure going to make sure the crust could hold everything in. Let rise room temp for a few hours. It doubled.. maybe tripled in size.. punched it down, refrigerated 18 hours. Punched down, formed ball, rolled/stretched.
Stretched dough over pan, pinched it down along the sides and layered in toppings (2# sliced mozz, 2oz pecorino romano, 8 oz. pepperoni, 1# crumbled hot italian sausage), pressing them in nice and tight around the edges laid the top dough layer on, letting it drape over the sides a bit. Par-baked 10 minutes at 450 to set crust. Trimmed back excess around top edge of pan.
Took two 26oz. cans San Marzanos, seeded all of the tomatoes and crushed thoroughly by hand. Added 1T minced garlic, 1t sugar, 2t kosher salt, pinch crushed red pepper. Strained all of the juice and reduced to paste in a saute pan. Added to crushed tomato, and put almost all of it on top of the pizza. Sprinkled some dried oregano on top. Baked 375 for one hour. Took the side of the pan off for the last 20 minutes to brown faster.
Finished product was beautiful. Super deep... I used the whole height of the pan.. probably a little excessive, but hey.. why not. It was perfectly formed to the pan. When cut, nothing came spilling out. Everything was layered evenly and neatly, no gaps between toppings and crust. The bottom inch of the side crust did absorb a bunch of grease from the toppings and tasted great... richer and flakier than the rest of the crust, which was pretty good too. Sauce was just the right amount and great flavor..
I guess I just want to start playing with this a bit and figure out how to tweak the dough going for different flavors and textures. I'm also interested to see what happens if I use a bunch of vegetables. Unlike meat, which leeks a little fat, the veg will introduce a bunch of moisture to the inside of the pie, so I'd like to see how that works out.