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stark

wrote:
> 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%)
>

Interesting recipe, but that's a lot of dough. I can make two 9 inch
pan
pizzas with 2 1/3 cups of flour. Crust is crisp on the bottom and
puffy
on the sides. Fillings bountiful. BTW I'm baking at sea level.