I made a variation on this pizza yesterday. I used 80% King Arthur all-purpose flour and instead of just 20% semolina, I used 10% semolina and 10% rice flour. And also added some more butter to the mixture. The result was fantastic . . . a tasty, flavorful pizza with a little more crispy bite to the crust. Using the Deep-Dish Pizza Dough Calculator on this website, the dough formulation or recipe for a 12" deep dish pizza with a 2" straight-sided deep dish pan, with the crust going up approx. 1.5 inches up the side, a 1.5% bowl residue and a TF (thickness factor) of .125, was as follows:
Flour Blend *(100%): 333.41 g | 11.76 oz | 0.74 lbs
Water (47%): 156.7 g | 5.53 oz | 0.35 lbs
ADY (.85%): 2.83 g | 0.1 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
Olive Oil (6%): 20 g | 0.71 oz | 0.04 lbs | 4.45 tsp | 1.48 tbsp
Corn Oil (12%): 40.01 g | 1.41 oz | 0.09 lbs | 8.89 tsp | 2.96 tbsp
Butter/Margarine (6%): 20 g | 0.71 oz | 0.04 lbs | 4.23 tsp | 1.41 tbsp
Sugar (1%): 3.33 g | 0.12 oz | 0.01 lbs | 0.84 tsp | 0.28 tbsp
Total (172.85%): 576.3 g | 20.33 oz | 1.27 lbs | TF = 0.126875
*Note: The amount of all-purpose flour is 266.73 g./9.41 oz. (80%), the amount of semolina is
33.34 g./1.17 oz. (10%), and the amount of rice flour is 33.34 g/1.17 oz (10%); the total
amount of oil is approx. 60 g. (18%) ; plus 1.4 Tbsp of melted and cooled butter (6%)
**1 tsp of Baker's NFDM was added, which is optional but highly recommended. It's addition is
insignificant to the weight of the dough ball.
I sifted the all purpose flour into a bowl, added the other dry ingredients (which included 10% semolina and 10% rice flour), added the "proofed" yeast (proofed in approx. 105 degree F water for about 10 min.) as well as the rest of the water, oil and melted butter and mixed with a wooden spoon and by hand for about a minute. I then covered the bowl and let it puff up in a slightly warmed oven (90 degrees F) for approx. 60 minutes. After an hour, I punched the risen dough ball down, covered and let it sit on the counter for about 4 or 5 hours, punching it down an additional time. I then pressed the dough out by hand on the counter to a circular shape to about a 13" plus diameter, rolled it up and gently put it into a pan that I previously put about a tablespoon or two of olive oil on the bottom. It's important -- I think -- to press or crimp the edges or lip of the pizza crust tightly to the edge of the pan to get that nicer thin and crispy edge or lip to the pizza as opposed to the thick or fatter lip or rim that's not that common at most of the Chicago Style deep dish pizzerias.
In trying to clean out my refrigerator, I used up about all the remaining cheese that I had in it, which include first some slices of mozzarella, then a lot of scamorza that I shredded from a block that I had left, and then a few pieces of provolone, too. I probably put a little too much cheese on which created a slight problem for me later when I took the pizza out of the pan, but a nice cheesy pizza can make for a good meal. On top of the cheese I put some great uncooked sausage from my favorite local Italian deli.