This is my first post here! I am an Electrical Engineer here in Houston, Texas. My wife and I love pizza, we eat it about 3 times a week. I have many favorites, Chicago style is on top. I make my own version of Chicago style that everyone likes. I use the "frugal Gormet" Pizzeria Uno's recipie as a base. I dont have any measurements because I have made it so many times I just eyeball it, but here are my mods to this recipe.
I use Bread Flour instead of AP.
For the lipid (oil) I use clarified butter. I generally use just over 1/2cup(its butter how can you have too much!
I use 1/4 cup of cornmeal.(consequently just a tad more flour)
When making the dough I tend to keep it on the oily(in this case buttery) side.
After a 8 hour rise time,(when I get home from work) I am ready to make pizza.
I start by getting out my extra large pasta roller(12" wide). I take a small amout of dough and run it through, each time folding the dough and runing it through again(gives a nice layered effect). I do this four times per sheet. Place the sheet into a small 9" cast iron skillet(heavily greased). followed by 1/4lbs of sliced mozzerella. Toppings gereally are a mix of hot itallian sausage sauteed with red bell pepper and onion. Finally I slap on the sauce followed by tons of romano. This is my wifes favorite. I will take a picture next time I make it. Great forum, I am excited to be a member and I am looking forward to learning some hints and tips.