I've made this dough 3 times over the past week and give it a big time thumbs up. Chicago thin happens to be my favorite style if I had to choose. In the past I've always used vegetable oil instead of corn when a recipe called for it just out of laziness, but I wanted to be spot on with this recipe so picked some up. Glad I did, it is thinner than other oils, it made working the dough super easy.
The first pic was just an 8 hour or so room temp rise. I did the red sauce, but swapped marjoram for fennel because I'm not wild about fennel. Green pepper, black olive, white onion. About 4 ounces of part skim mozz/provolone (80-20). In order to fill a 14" pan I had to roll it quite thin. I don't have a convection oven setting, so just did 500 degrees for 7 minutes. It was great.
Second pic was same dough, but left in the fridge for 2 days. Prepped the oven at 525, with a plan to stretch it by hand and cook on steel. I might not have left it out for long enough though, it was still pretty cool to the touch, and harder to stretch. Toppings were alfredo sauce, mustard greens, shrimp (pre-broiled with olive oil n' garlic parsley for 4 minutes). Cheese was provolone/parmesan (70/30). 6 minute bake. It turned out more New York style in that it was thin + big cornice, but sooooo tasty. Fresh basil and marash pepper flakes post bake really tied the flavors together. Home run!