Hello all - I've been lurking for a week, and was instantly enamored with this recipe. I live in the Chicago burbs, and go to Malnati's all the time. Cooking has become one of my favorite hobbies over the past year or so, and pizza is my favorite food, so I'm surprised I haven't found this forum before. I've baked a few pizzas from scratch before, but never did too much research into it. With Malnati's, Gino's, Giordano's, Aurelio's, Home Run Inn, Barone's and others close by, I guess I never found it worth the time. Well, my culinary travels have finally brought me "home" - and so it has begun.
After reading this thread, I copied the original instructions, made my grocery list, and went shopping. 14" Chicago Metallic pan, 6-in-1, Semolina, Mozz, Provolone, Scamorza, etc. in hand - I excitedly went to work on the dough Tue night. I went with a 20% semolina mixture. Oddly enough, amongst the 15 or so different types of Bob's Red Mill grains, my deli did not have Semolina - so I wound up grabbing what they had, which was basically a generic brand.
As I mentioned, I printed off the original recipe posted here, so I had to go back and copy the ingredient chart for a 14" pie. Well, when I went to proof my yeast - I read the water measurement from the 9" chart. When I started adding flour to the yeast mixture, I quickly realized my error and added the remaining amount of water. I'm not sure if it made any difference. I also do not have a digital scale (yet), so all the fractionalized measurements were eyeballed on my regular scale. In the end, the dough ball seemed very oily to me, but this was the first time I've made pizza dough with this much of an oil ratio, so it could just be I wasn't used to it.
Cheese wise I used 9.5 oz of sliced Sorrento mozz, 3.5 oz of sliced Dietz & Watson provo, 3 oz of shredded Chellino scamorza, and fresh ground Parm Reggiano (the undisputed king of cheeses). I wasn't sure how much dry spice to add to my drained tomatoes, and would up using a little more than combined TBS of McCormick Italian Herb grinder, sea salt, white pepper, and alleppo pepper. I skipped the ginger because I'm not a big ginger fan. I also added some jarred minced garlic and that dash of honey, which wound up being close to 2 tsp.
Toppings wise, I went half cheese and half sausage/onion/garlic. I sauted the white onion and freshly minced garlic. Even though I had the local knowledge and read it many times in posts here, I went with hot italian sausage over sweet or mild because it was all I had defrosted - a local grocery brand at that - and I paid the price, as the taste was not good.