I'm in the process of making my first attempt at making Chicago-style pizza. My goal, eventually, is to make something very close to what I get every time I return to Lou Malnati's. A lofty goal, I realize, but I need to do as best I can while I'm here in godless New York, where Chicago pizza is verboten (I say the same thing about godless Chicago, where NY pizza is likewise verboten... I'll never understand this pointless feud).
At any rate, I'm starting with DKM's recipe to make sure I can get the dough basics and prep down, then I might branch out into some of the other recipes found on the forums (most of the promising ones are also from DKM, though the newer one with a semolina blend sounds intriguing if I could lay my hands on some semolina flour. I grabbed some deli-cut sliced moz, a 28-ounce can of crushed tomatoes (Cento, chosen because it was the only can that listed nothing but tomatoes in the ingredients list... once I get my feet wet and feel confident I'll drop the coin to order some 6-in-1), and some Trader Joes pepperoni. My 12-inch diameter, 2-inch deep iron skillet is well-seasoned and ready for action. Dough is rising in the fridge, and felt nothing like the normal dough I make.
Now I ask each of you (especially the Malnati-heads) which recipe you've had the best luck with in mimicking Lou's. I also wonder how you source your moz and if you find that it makes much of a difference. I wonder what kind of pepperoni people have the best luck with. I wonder if you anticipate the Cento crushed tomatoes to have such a terrible effect that they ought not be used for training purposes (is there a suitable training brand that'd be easy to find until I feel ready to special order the 6-in-1?). Should the skillet be fine, or do I really need to get a pan? Finally, I've watched the Marc Malnati throwdown clip on Youtube, and noticed that he puts raw sausage on the bottom of the pie. I've always pre-cooked sausage for pizza, and wondered what the consensus was there, for my next effort.
I'll report back when this one's in the rearview, but any info on any of these questions would be very appreciated. I've been pouring through these forums for a couple of days and have certainly learned a great deal, but it is hard to consolidate all of the info, so I figured I'd come out and ask what was on my mind.