Chicago Deep Dish Pizza

DESCRIPTION:
This is a reverse engineered clone of Lou Malnati's pizza.

Amount Measure Ingredient -- Preparation Method
----------- ------------- --------------------------------
Crust (Total Dough Weight = 746 grams)
442 grams all-purpose flour -- about 3 2/3 cups (BP=100%)
199 grams 105°F water -- about 7/8 cup (BP=45%)
66 grams corn oil -- about 4 3/4 tablespoons (BP=15%)
35 grams olive oil -- about 2 1/2 tablespoons (BP=8%)
3 grams active dry yeast -- about 1/4 teaspoon
(BP=0.75%)

Sauce
28 ounces canned crushed tomatoes -- lightly drained, add
salt if using unsalted tomatoes
2 teaspoons dried oregano

Fillings
16 ounces mozzarella cheese -- sliced 1/8" thick, use 8oz.
per 9-inch pan
sausage, pepperoni, mushrooms, onions, green peppers, red
peppers, black olives,
green olives, sliced tomatoes, garlic, anchovies, bannana
pepper rings -- to taste
grated romano cheese -- to taste

Rinse mixing bowl with hot water until warm. Add water and yeast and
mix well. Let rest for 10 minutes. Add remaining ingredients reserving
about 1 cup (120 grams) of flour. Attach bowl and dough hook, turn to
speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour
and mix until dough clings to dough hook and cleans sides of bowl.
Knead on speed 2 for 1 minute.

Place in a greased bowl, turning to grease the top. Cover loosely with
plastic wrap and a towel placed over the top of the bowl. Refrigerate
for 24 to 48 hours. Remove bowl from refrigerator 2 hours before cook
time and place in a warm area of the kitchen.

Mix the ingredients for the sauce and let sit while the dough rises.

Grease pizza pan or pans with oil or shortening.

Punch dough down and roll out to about 17 inches for a 14-inch pan or
divide dough in half and roll out to 12 inches for two 9-inch pans.

Place dough in pan or pans and push the sides up into place. Cover the
bottom with cheese and then top with the fillings. Spoon the sauce on
top of the fillings and sprinkle with the grated cheese.

Bake at 450°F until crust is golden and the sauce is lightly bubbling,
about 20 to 30 minutes depending on the amount of toppings.


*NOTES
More or less flour will be needed depending on humidity and altitude.
A longer need time (2 to 5 minutes) will give a more bread like crust
than the biscuit like texture of Lou's.
Hand crushed whole peeled tomatoes can be used for a chunckier sauce.
Use 6 in 1 brand tomatoes if available

*VOLUME AMOUNTS ARE BASED ON THE FOLLOWING:
1 cup flour = 120g
1 cup water = 237g
1 tablespoon oil = 14g
1 teaspoon yeast = 12.6g
1 teaspoon salt = 6g