I really like a good NY classic pie, the crust is amazing, but I don't like the puffy rim, lack of toppings and cheese, and the way its cut. Thin pizza must be cut in squares. So I decided to combine an NYC crust made to the Chicago standard. A classic no sugar-no oil "elite" NYC dough made like a machine rolled Chicago thin, with heavy toppings, Chicago style sauce, cheese, docked and cooked at 600. The result was really quite good. The crust was crispier and held heavy toppings better than an AP or Bread flours or even when laminated. Hours after baking, the crust still had crispiness left. I also made a clone "Dustinator" which was used in the rolling process and due to the veggie oil in it, stuck to the finished crust making a nice texture.
Eating this did remind me of eating a NYC and Chicago pizza at the same time. A fun experiment...
4 cups Semolina
3 cups AP
1 TBL Veggie oil
Use a wire wisk to beat in the oil, takes a while and do until the clumps are gone
Use this for rolling
Flour 100% All Trumps #50143 High Gluten
Sea Salt 2.0
Bowl Residue 1%
12" pizza = 8oz dough ball
4 day cold ferment
Mix 2 min low, 6 min medium
Sausage, onion, thick cut bacon, green olives with 50/50 basic-oregano on top. Romano on top of cheese.