After making pizza following the recipes from this site for the last five weeks, tonight I wanted to do something a little different. Thursday I made a deep dish dough following the recipe developed by Loowaters. After weighing the flour I removed about a quarter cup and replaced it with corn flour back to weight. Not corn meal. I was hoping to get a bit more corn flavor to the crust for the pizza I had in mind. The dough did not come together quite as nicely as my previous attempts. I added a bit of oil at the end and did a little hand shaping. I proofed in the oven using the proofing mode for 1.5 hours until doubled, punched down, then proofed for another hour. Then into the fridge. I put the dough to use tonight after a 1.5 hour rise on the counter. It was as easy to work with as the non-corn flour dough.
I greased my pan with corn oil hoping again to impart more corn flavor to the crust. After shaping the dough to the inside of the pan, I added Chihuahua cheese, par-cooked chorizo and longuiza sausage (glad I par-cooked, very greasy), roasted poblano pepper strips, and black beans. For the sauce I made a roasted tomatillo-chipotle salsa (Rick Bayless's Mexican Kitchen). I topped the sauce with a sprinkling of shredded Cotia cheese.
After baking for 25-27 minutes at 450, I added some fresh chopped cilantro. I served with lime slices for a zesty squirt and Mexican crema. It was one spicy and flavorful pie. My wife thought the crust could have passed for a corn biscuit.
Might be sacrilege as a Chicago pie, but it was really good. Here's a couple pictures. Thanks again, everybody. Still having a blast making pizza.