The pizza adventure continues on to Chicago Style deep dish pizza. The Chicago deep dish is pizza that invokes memories for me. I had the only real surprise birthday party that I have ever had at a place that serves Chicago deep dish, I really had no idea it was even going down until I heard "Surprise!" What an awesome night, it was my 21st birthday, thank god my friends took my car keys! One of the first home pizzas that I ever made was a Chicago style deep dish from an on-line recipe. It was not even remotely as good as the this recipe from The Pizza Bible.
I must admit, I made some errors making this pizza last night. Usually, I use a cup measurer to measure the dough onto a container on my scale. I like that method because, if the container moves/slides and the scale re-calculates, then at least you know remotely where you are in the measurement process. Yesterday, I by-passed that method and poured the Ceresota flour into the container on my scale. I think the container must have been off balance on the scale and/or slide and the scale did not accurately reflect the weight of the flour in the container. Also, instead of weigh the dough, I simply started balling the dough. Weighing the dough would have caught the mistake of having to much dough and/or water, but the recipe makes one dough ball, minus 5 grams of additional dough that I figured would probably have aided in the rolling process. I need to purchase a scale that has more real-estate to weigh on, any brand/type suggestions or sites are certainly welcome.
48 hours of rising later - the dough was pulled and rolled at 57.5 degree fahrenheit. My rolling mat is only circled out to 16 inches beyond that is the end of the mat. The roll was definitely easier than the St. Louis Style. The recipe called for a roll out to 17 inches, I am wondering if that is for the 13 inch pan? I decided to see how my seasoned 12 inch Lodge skillet would work with the recipe, I think it did good, the dough did not get stuck, but that might have been because I misread the recipe call for butter as tablespoons instead of teaspoons. I got the dough onto the skillet and there was mad overhang and I thought something was wrong. I could not decide if it was just excess dough from a weighing issue, or if it was normal excess that was to be removed, or pressed into the sides. I decided to keep it and press it into the sides. My pizza definitely had excess crust, which was not a problem for me, because I am a crust guy.
What a filling, tasty pizza!