On the refrigerated dough , do you let it rise first for 5-6 hours after you knead it and then put it in the fridge and then pull it out and let it rise for an additional 90 minutes? I just want't to get that crust looking like yours.
I just did my first outing using info from this site, and it came out great. My friend, after eating leftovers this morning, called it "addictive". Even though it's been almost 40 years since I left Chicago, this pizza measures up to what I remember - at least, it fills that void that's been missing a real Chicago deep-dish pie.
I'll give some details below (sorry, no pix), but for Jimmy - I made my dough with a 15% seminola/AP blend, and I used a sourdough starter instead of commercial yeast. Going on my bread-baking experience, I let the bulk dough ferment at room temperature (70 deg F) for maybe 6 or 8 hours, then bagged it and put it into the refrigerator until the next afternoon. I didn't knead it or punch it down after the initial hand kneading.
When I brought the dough out, it was airy and showed a lot of nice holes. I let it warm up for an hour and a half, then patted it out into a disk. I put the disk into my oiled 12-inch cast iron skillet and worked the dough out by hand. The dough had a lovely feel and spread out very well. Bringing it up the sides, it did have a mild tendency to retract, but a few minutes of rest took care of that. I wasn't sure how thick the crust should be, and I ended up with some leftover dough, but the end result seemed about perfect.
I scaled the dough ingredients from Pete-zza's 15-inch recipe at
(sorry, the forum software won't let me insert a full url here)
Here are the scaled amounts -
Ingredient Baker's |Oz|Tsp
water 47.0% | 5.1
yeast (0.7%)| - | .6
salt (0.5%) | - | .3
olive oil 6.0% | .65
corn oil 18.5% |2.0
butter (1%) | - | .6
sugar (1.5%) | - |1.2
The flour was a blend with 15% Bob's Red Mill seminola. I put the baker's percentages for the teaspoon amounts in parentheses, because I'm not convinced that the conversions from % to tsp are right. Pete-zza's recipe also had cream of tartar, but I left it out.
For the sourdough (no commercial yeast), I used 3 oz of a 100% hydration starter, and I cut back on the water to compensate for the water in the starter.
For the sauce, I cooked the recipe from the Cook's Illustrated deep dish article (Jan-Feb 2010), using a can of organic ground tomatoes I found at a good price. The sauce has onion, garlic, oregano, and basil, and olive oil in it. I drained the tomatoes with a strainer and cooked the sauce down til it was thick, so I didn't end up with a soggy crust. For cheese, I sliced half a pound of buffalo mozzarella, and about the same of imported provelone. On top of the cheese, I spread the sausage from three big links of mild italian chicken sausage (my friend eats chicken but wouldn't eat pork sausage), then the sauce, then a few pieces of the sausage links and grated parmesiano reggiano.
To bake, I put the skillet right onto my baking stone - I have a double layer of stone for baking bread, and it's too much trouble to take out if I don't have to. From a preheat of 500 deg F, I set the temperature to 450 and baked for 25 minutes. I had the convection fan on, but I doubt that made any difference. At the end of the 25 minutes, the crust that I could see was a nice medium golden brown, and I took the pie out of the oven.
Next time, I'll probably go to 25% seminola, just to see if I like the difference, and maybe cook it a little darker (not that it *needed* any improvement!).
So thanks, Pete-zza and everyone else for sharing your knowledge so freely!