Tried making Chicago style pan pizza last nite. Either the experiment went horribly wrong or I'm just not a fan. Followed a recipe posted here plus read up a little more on other web sites. Truth be told, I made them a little thicker than was directed, but I like thick crust. This stuff was the oily dough w/ semolina. What it made was a crust with a pretty golden edge and a crumb that could only be described as biscuit like. Don't think I will experiment anymore. Right now I have a batch of Zippy dough in the fridge for baking tomorrow. I hope this is OK, I divided the batch as soon as I finished kneading it and placed each ball in an oiled zip lock bag before putting in the fridge (not allowing it to rise at all). I plan on taking it out in the AM and letting it sit at room temp a couple of hours before baking. Think that will give it enough rise time?
I made one pizza a couple of weeks ago w/ Zippy dough, but I baked it in a pie crust pan like the Chicago style: cheese on bottom, sauce on top. Everyone liked it so that's why I tried a real Chicago style recipe. I think I'll make one like this tomorow and one rolled out for comparison. The pizzas my mother and Nonna made when I was young were just tomato pies: sauce, no cheese. I loved the taste of the sauce sitting right on top of the pie. My pseudo pan the other day reminded me of this style so I will again try cheese on the dough before saucing (w/ a little Parmesan on top). Bakeries in my hometown in Vermont still sell pizza by the slice in this style (plain tomato pies). Sometimes the simpler the better.