Let me preface this by saying I'm either getting dang good at this pizza making stuff, or this forum is so good and so filled with knowledge that pizza making has almost become idiot proof
I got a 14" deep dish pan from Santa, so last night was my inaugural dive into the chicago style pizza pool.
I used the formulation from Pete below:
Dough Formulation for 14-inch Deep-Dish Dough
100%, Flour, 15.63 oz. (443.12 g.)
59.6%, Water, 9.32 oz. (264.10 g.)
14.36%, Oil, 2.24 oz. (63.63 g.), a bit over 4 1/2 T.
1.5%, Salt, 0.23 oz. (6.65 g.), a bit less than 1 1/4 t. (Note: salt is omitted in the original DKM recipe)
0.97%, Active dry yeast (ADY), 0.15 oz. (4.30 g.), a bit over 1 1/8 t.
Total dough weight = 27.58 oz. (781.80 g.)
Thickness factor = 0.132
Note: All measurements are standard U.S./metric
I kept the salt, and used corn oil.
I used the techniques outlined in Devin's recipe as well:http://www.pizzamaking.com/dkm_chicago.php
Couple of issues - First, I added the oil after the dough had come together....seemed to be a disaster at first, I had a greasy slimy dough ball sliding around my KA mixer bowl. I remedied this by taking the dough ball out of the KA and hand kneading the dough...that incorporated the oil much better.
The cheese was 1 lb of boar's head mozz.
The sausage was 1 lb. of sweet italian sausage bought from a local (real!) butcher shop. They make it in house.
Sauce was 1 can of crushed WalMart great value tomatoes, with about a tsp of oregano, a clove of crushed garlic, and a tsp of EVOO whisked in.
The dough was hard to get to stay up the sides of the pan. I'm sure that's partially my inexperience.
I put the sausage in raw, it seemed a tad pink even after the 25 minute bake...is that normal? Obviously since I had no adverse affects, I'm not too worried about it.
No pics, but dayum was it a tasty pie. Thanks again to all in this forum.
My biggest mistake was going for that 2nd piece! really put a hurtin on me