I took the liberty of converting your dough formulation to a format that would permit me to use the deep-dish dough calculating tool at http://www.pizzamaking.com/dd_calculator.html
. To use that tool, I treated the cornmeal separately from the flour, and I converted the bakerís percents of the remaining ingredients so that they would be stated with respect to the flour alone. After checking the pizzatools.com website, I treated your 12Ē PSTK as being sloping sided only because the upper dimension was given as 12Ē and the bottom dimension was given as 11.875Ē. However, even if I used 12Ē for both the top and bottom dimensions, the results would not have materially changed. I forgot to ask you what kind of oil you were using, so I assumed corn oil for my purposes. However, most oils used to make deep-dish doughs weigh pretty much the same on a unit basis, so the results shouldnít be much different, if at all, if you used another oil.
Based on the above, I came up with the following dough formulation:
Corn Oil (23.8095%):
|473.9 g | 16.72 oz | 1.04 lbs|
225.67 g | 7.96 oz | 0.5 lbs
5.64 g | 0.2 oz | 0.01 lbs | 1.49 tsp | 0.5 tbsp
5.64 g | 0.2 oz | 0.01 lbs | 1.01 tsp | 0.34 tbsp
112.83 g | 3.98 oz | 0.25 lbs | 8.36 tbsp | 0.52 cups
11.28 g | 0.4 oz | 0.02 lbs | 2.83 tsp | 0.94 tbsp
90.27 g | 3.18 oz | 0.2 lbs | 9.08 tbsp | 0.57 cups
925.24 g | 32.64 oz | 2.04 lbs | TF = 0.19562
The most important number in the above formulation for our discussion purposes is the thickness factor (TF). At 0.19562, that is much higher than thickness factor values typically used for deep-dish doughs. More typical thickness factor values are around 0.11-0.135. So, if I had to guess, I would say that a good part of the problem you experienced with your dough formulation was because you used far too much dough for the size of your pan. Using all flour and no cornmeal would not have corrected that. Itís also possible that your hydration was too low. For example, if you look at DKMís cornmeal-based dough formulation at http://www.pizzamaking.com/dkm_chicago.php
, you will see a hydration value of 61.1%, versus the 47.619% of your dough formulation. All things considered, I can see how your dough would have been stiff and dense and not likely to rise that much. I suspect that you would have needed much more yeast to get a particularly noticeable rise in the dough.
I noted that you used only 2 minutes of kneading. If you look at DKMís dough formulation, you will see that the instructions call for a total mix/knead time that is somewhere around 10 minutes. I suspect that the 2 minutes you used for a bit over two pounds of dough was just not long enough, and that you ended up with an underkneaded dough with a poor structure.
As I see it, you have a few choices at this point. You can use your dough formulation but using something around 0.13 as a thickness factor in the deep-dish dough calculating tool (along with all of the other inputs required by the tool), or you can simply try DKMís dough formulation or some other. If you decide to proceed with a modified version of your dough formulation, I would use the DKM instructions. I have no idea as to how the modified version will turn out even if you use a smaller value of thickness factor. However, the dough will fit your pan better.