Ok, last night I made Chicago Style Deep Dish pies for the first time. I made two, the Spinach and Ricotta, and the Spicy Calibrese Sausage pies that are both in The Pizza Bible. The flavor was great, but I definitely need tips on what I did wrong. Here's what I did:
First, I made two dough balls using the Chicago Style Dough recipe in the book, placed them in a proofing tray, covered them with plastic, put the lid on the tray, and put them in the refrigerator for about 48 hours.
I brought the dough out and let it rest on the counter (still covered) until an infrared thermometer pointed at them registered 55 degrees.
Rolled the dough out and placed in my buttered pans, let it set for 30 minutes, then assembled the pies according to the book. As a matter of fact, everything was "by the book" except for these items:
First, my deep dish pans were 14" and not the prescribed 12"-13". Second, I cooked these in my Woodstone at 475 with a low flame, for 25 minutes, rotating the pie about 1/4 turn every 5 minutes. The flavor was great, and the bottom was browned nicely, but the bottom layer of mozzarella didn't melt completely. Instead it was kind of rubbery. I suspect that next time I should cook these at 500 degrees instead of 475, but I'm not sure. Should I cook them longer instead? When I took the pies out after 25 minutes the cheese on top was very nicely browned, so I don't know if cooking longer is the answer because I'm afraid the cheese on top would burn. Here are a couple of pics: