Chicago Deep Dish Pizza

Oh holy crap, I can make deep dish now. This is like a mage learning his nuke spell. >w<

Strangely, however, it happened on the first try using an odd combination of flours and a particular yeast. Ergo, I am not sure if this is repeatable with such excellent results just yet.

CRUST

3.25 Cups all-purpose flour, unbleached (divided 3 + 0.25)
     (with a small degree of whole wheat flour from Sprouts mixed in to the base -- not sure if this actually made a difference in the final outcome)
0.5 Cups Buckwheat flour
     (Red Mill brand, got it at the Orowheat outlet and kept it in the fridge for freshness)
1.5 teaspoons salt
2 teaspoons sugar
1 packet Fleischmann's Pizza Yeast (this is instant dry plus some dough conditioners)
1.25 Cups warm water 130-140 deg F (divided 1 + 0.25)
0.5 Cups olive oil

Mix 0.25 cup of warm water, 0.25 cup of AP flour, all the yeast, and all the sugar in a glass mixing cup. Cover and let stand in a warm place for 15 - 25 minutes.

Combine all other dry ingredients in a large mixing bowl, then add the olive oil, remaining warm water, and the yeast mixture. Stir to combine. Cover bowl with a just-slightly-damp kitchen towel, then hide the bowl in the microwave (off!) for 1.5 hours. (This creates a small, closed, dark space for the yeast to grow.)

When the time's up, punch down the dough (just a little) and divide into two. Gently knead each ball a liiiiiittle bit until the correct texture is achieved, adding a sprinkling of flour if necessary. Roll or stretch out each half to form a round crust approximately 10 inches in diameter and 3/8 of an inch thick.

Generously butter (or ICBNB sticks is okay too) ALL the interior surface and sizes of two aluminum 8-inch round cake pans. Lay each crust into its own cake pan, poking and pinching as necessary to get the crust to reach all the way up the sides. DO NOT press the crust THIN. Trim off any crust that extends past the lip of the cake pans (and use it for something else, like a mini pizza).

FILLING

Sauce (original)

1 8oz can crushed tomatoes
1 16 oz can petite diced tomatoes (seasoned with oregano, basil, and garlic)
1 Tablespoon Italian seasoning blend
1 Tablespoon oregano

Alternate Sauce (October 2012)

1 8oz can tomato paste
1 16 oz can petite diced or crushed tomatoes, drained of juice
1 Tablespoon Italian seasoning blend
1 Tablespoon oregano

Combine all ingredients (cold) in a bowl to make a sauce.

TOPPINGS

1 pound of fresh whole milk mozzerella
18 thin slices of full-size (4-inch diameter) pepperoni, salami, or other meat ingredient
1/2 pound ground Italian sausage, cooked
6 oz sliced fresh mushrooms

Slice the cheese to a thickness of about a quarter of an inch and cover the bottom of each crust in it. ALL THE GAPS need cheese. This is important. You should use almost all the cheese, and maybe have an ounce or two left over.

Then, either add a thin layer of the sauce (heretic!) or lay down the slices of meat (true Chicago style) to cover ALL the surface of the cheese, 9 slices per pizza. Do this in a ring of 8, then put the last one in the middle (bullseye!) to reinforce the layer.

Lastly, add some sauce. Thickly. Should use about 3/4 of all the the sauce AT LEAST, filling it up to between 1/8 of an inch to a 1/4 of an inch below the absolute edge of the crust (no lower than this, else you need more sauce). You can dot the top with additional cheese if you want, or a few other ingredients.

Bake at 425 for 20 minutes, then 400 for another 15 minutes. If more baking is necessary, drop it to 385 and keep an eye on it until it's done.

When you take it out, let it set a little in the pan before you cut it, else it'll melt all the hell over and be impossible to serve. :3