Reviving an old thread to post some pics of my latest Chicago-style pie. I've been a fan of the style for a long time, but have only recently starting making my own.
Hey, that crust is a beauty! Mind sharing the recipe? We use a ceramic deep dish stone and have trouble getting anything besides a cracker-like crust. Maybe I'm not using enough butter?
Sure, here's the recipe I've been making. I made it again last night and it was the best yet. Third time's the charm, I guess.
KAAP = King Arthur All-Purpose flour; all the ingredient proportions are in weights and baker's percentages.Dough
Flour (80% KAAP, 20% semolina) (100%): 7.3 oz (5.75 oz KAAP, 1.45 oz semolina)
Water (45.2%): 3.3 oz
IDY (.50%): .34 tsp
Kosher salt (1%): .07 oz (scant 1/2 tsp)
Sugar (1.4%): .10 oz
Corn oil (14%): 1.0 oz
Olive oil (classic, not EVOO) 4.2%): .50 oz
Butter, melted (3%): .20 oz
Total weight: around between 12.50 - 12.55 oz
Mix all ingredients until they just come together and knead by hand for about 1 minute. Form into a dough ball and place in well-oiled bowl. Cover with plastic wrap and let rise in a warm area of the kitchen for 2-3 hours. Then, place in the refrigerator and let the dough do a cold rise over night.
Take the dough out of the refrigerator about two hours prior to baking the pizza. Preheat oven to 450 degrees F at least 30 minutes to baking the pizza.
Oil the pizza pan and place the dough ball inside. Flatten the dough and work it so that it covers the entire bottom of the pan. Crimp the dough hard at the sides of the pan so that it comes up the sides 1.5 inches.
Dress the pizza starting with a layer of sliced mozzarella. Then layer with raw italian sausage, drained 6-in-1 tomatoes, a dried Italian herb blend, some sprinkles of red pepper flakes, and grated parmesan.
Bake pizza on the bottom rack of the oven until the crust is golden brown. If the top isn’t as browned as you’d like, move the pizza to an upper oven rack for the last 20 minutes of baking.