Thanks everyone. Cowgirl - I'll send a couple right over
If you want to learn about making pizza the forum to go to is pizzamaking.com There are recipes and help on just about every kind of pizza. The crust recipe I used came from there.
I have never had an authentic deep dish but I like this recipe.
This is the recipe I used - it is stretched over several posts - the guy that did it was comparing all purpose flour/semolina mix with all purpose flour/durum flour mix -- I used King Arthur Flour Perfect Pasta Blend which is a mix of all purpose, semolina & durum flour. Malnati Deep Dish with Semolina
If you read the ingredients they all have percentages next to them ..... if you go to the dough tools (specifically the deep dish one for this recipe) you can plug in the percentages, specify the number and size of the pizzas that you want to make and it will give you the exact measurements for what you want to do
That site has a ton of great recipes - it's frequented by people that are really into their pizza - they are happy to answer questions. If you are looking for something specific let me know, I might be able to help find it.
As far as I can tell, your technique followed what I know as authentic Chicago style deep dish pizza, including the "up-side-down" layering of the ingredients. And yours is wood fired to boot.
I don't think it can get any more authentic... or delicious!
My wife saw this post and now wants to do some of these (and that's fine by me )!!
I've never tried a to make a classic "Chigo Style" pizza. (I've eaten many though, with Chicago about 2 hrs away)
Looks mighty tempting.
Thanks for the tips & photos.
Q. That looks like an 8" cake pan, eh? I think I got mine from KingArthur