Using Pete's Fomulation as seen in the following link (using straight A.P. and minus the tarter). I made 2 Chi style pies tonight. http://www.pizzamaking.com/forum/index.php/topic,6480.msg71513.html#msg71513
I will say that they turned out awesome. This is my first foray into the deep waters but they turned out well. I will say that the crust was just a touch on the bland side so I will add more salt the next time plus I have another idea for that also. But really I expected disaster the first go round and what I got was the total opposite.
I will say I have never tasted a Malnati or Gino's but I have had quite a few UNO's.
The texture of the crust was perfect. I could not have asked for better. They were both made in cast iron skillets which worked perfectly.
The doughs were not kneaded, really they were just mixed with my big spatula and put in the fridge overnight. I allowed them to come up to room (76) for 3 hours. The first one (sausage/ham) was baked with the skillet on the stone at a measured 453 for 30 min. As you can see it was a little overdone. The second was 26 min and that was just right.
The second pie was what really got me started on this whole pizza quest to begin with. There used to be an Uno's about 2 hours away and they had pie called the Sea Delico. They closed the joint about 3 or 4 years ago which was a total bummer as that pie was possibly the single greatest thing to grace my lips.
Since then I had become really bummed as I figured that would be a taste that I would never have again in my mouth. I will say that first time out I nailed it!
Not 100% but better than 90. When I first bit into I was amazed and floored, I was giddy as a little schoolgirl.
I told the wife "you have got to try this". The look on her face was priceless. Im still giddy.
The pie is shrimp, imi crap,proscuitto (sp?) mozz, topped with clarified garlic butter. Man.................. its a ............mouthgasm!
Im at home on dial up so pic loads will be slow so gimme some time. Sausage and ham will be the first. Seafood next.