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[bregent]

> I am more a fan of thin crust

So am I. Growing up in NY,  New York style with little or no toppings is what I like best and make most often. I like deep dish too, but to me it's more like a casserole than pizza, and that's not a bad thing. Plus it's easy to make without much notice. That one took about 3 hours from start to finish (making the dough, rise, assemble, and bake) which includes about 30 minutes of hands on time.

[Ralphie]

That’s how I see it too. When I think or want pizza, it’s NY style. I view Chicago style deep dish as an alternative to eating a red sauce Italian meal.

[Chicagolandbiker]

To avoid saying negative about my experiences with Chicago Deep Dish pizza and ticking off some people, I'll just keep silent.
Aye? (I can't believe that some of the famous places in Chicago are able to stay in business)

Your pizza looks absolutely great bregent, and I'm sure it was light-years above the restaurant junk in downtown Chicago.

Dang. Gotta learn to behave myself!

You're right, you should've kept silent. 

[Bar-B-Lew]

To avoid saying negative about my experiences with Chicago Deep Dish pizza and ticking off some people, I'll just keep silent.
Aye? (I can't believe that some of the famous places in Chicago are able to stay in business)

Your pizza looks absolutely great bregent, and I'm sure it was light-years above the restaurant junk in downtown Chicago.

Dang. Gotta learn to behave myself!

You're right, you should've kept silent.

I live in Chicagoland for 15+ years and never liked the deep dish that the "famous" places sold.  I enjoyed the thin pizza more.  I'm in Trooper's camp.  What would make you convince me that I shouldn't be?  I get back to Chicago probably 10 times a year so I could sample what you think is best.

[Chicagolandbiker]

Growing up on the southwest side in the 70's I'm partial to Giordano's.  Back then they only had the one place on 63rd street. Now they're franchised but still good.  Love the fresh garlic.

[Bar-B-Lew]

Growing up on the southwest side in the 70's I'm partial to Giordano's.  Back then they only had the one place on 63rd street. Now they're franchised but still good.  Love the fresh garlic.

Funny that I worked at 71st and Harlem for 13+ years and didn't consider that anything close to the Southside from what I heard about how rough the Southside of Chicago was at one point and some places where they are killing each other at record levels even to this day.

[Chicagolandbiker]

Growing up on the southwest side in the 70's I'm partial to Giordano's.  Back then they only had the one place on 63rd street. Now they're franchised but still good.  Love the fresh garlic.

Funny that I worked at 71st and Harlem for 13+ years and didn't consider that anything close to the Southside from what I heard about how rough the Southside of Chicago was at one point and some places where they are killing each other at record levels even to this day.

71st and Harlem, Bridgeview a suburb of Chicago.  The Southwest Neighborhoods of Chicago display a variety of landscapes, incomes, cultures, and people. They make up the Southwest region of Chicago. Places like Chicago Lawn (where I lived for 28 years), Bridgeport, Marquette Park, Guage Park and Englewood are various in their facets of lifestyles and contexts. There is a vast mix of low income and middle class  incomes, poverty and wealth and resources and scarcity.

[Ralphie]

>Yes!  That's the link that is driving me to do this!  And when I saw
>your pictures I did a double take at the crust you made.

To be clear, the dough formula I posted is pretty much straight out of the Hold Grail PDF. The hydration of that dough is 60%.  The dough that is being discussed in that PMDC thread runs around 45%, which is a huge difference. I thinking about giving that a try next time, along with modifying the oil. For 14", it will be:

Flour (100%):       401.28 g  |  14.15 oz | 0.88 lbs
Water (45%):       180.58 g  |  6.37 oz | 0.4 lbs
IDY (.70%):       2.81 g | 0.1 oz | 0.01 lbs | 0.93 tsp | 0.31 tbsp
Salt (.75%):       3.01 g | 0.11 oz | 0.01 lbs | 0.63 tsp | 0.21 tbsp
Corn Oil (10%):       40.13 g | 1.42 oz | 0.09 lbs | 8.92 tsp | 2.97 tbsp
Canola Oil (10%): 40.13 g | 1.42 oz | 0.09 lbs | 8.84 tsp | 2.95 tbsp
Sugar (.5%):       2.01 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Semolina (5%):       20.06 g | 0.71 oz | 0.04 lbs | 5.77 tsp | 1.92 tbsp
Total (171.95%):   690 g | 24.34 oz | 1.52 lbs | TF = N/A

Let us know what you end up doing and how it turns out.

I’m going to start my Chicago pizza journey shortly.  But I have two potentially dumb questions.

I need a digital scale for these types of dough recipes, correct?

Why use a pizza stone for pizzas cooked in a pan?

[bregent]

>I need a digital scale for these types of dough recipes, correct?

You don't 'need' one, but it's highly recommended. It's much easier to attain consistent results when you measure by weight rather than volume.


>Why use a pizza stone for pizzas cooked in a pan?

Probably not necessary, but I think it might help diffuse the heat so the bottom is less likely to scorch.  I've never tried without one so I can't say for sure, but I bet it would work fine if you don't have one.