Dough recipe and technique?
Chicago style thin crust First attempt (2 x 14)
Flour (100%): 500.35 g | 17.65 oz | 1.1 lbs (ALL PURPOSE)
Water (50%): 250.17 g | 8.82 oz | 0.55 lbs
IDY (.75%): 3.75 g | 0.13 oz | 0.01 lbs | 1.25 tsp | 0.42 tbsp
Salt (1.25%): 6.25 g | 0.22 oz | 0.01 lbs | 1.3 tsp | 0.43 tbsp
Corn Oil (5%): 25.02 g | 0.88 oz | 0.06 lbs | 5.56 tsp | 1.85 tbsp
Butter (3%): 14.73 g | 0.52 oz | 0.03 lbs | 3.11 tsp | 1.04 tbsp
Total (160%): 785.55 g | 27.71 oz | 1.73 lbs | TF = 0.09
Single Ball: 392.77 g | 13.85 oz | 0.87 lbs
Dissolve water/salt, mix ½ of flour, yeast together.
Combine water/salt and flour/yeast, oil/butter with paddle, knead for about 8 mins.
Attempt to add other ½ of flour, incorporate as best as possible. It's gonna be really shaggy, not all the flour will be incorporated.
Put into oiled bowl to 1.5 hr rise in oven w/ light and cup of hot water for humidity, no cover on the bowl.
Scale (divide), allow to rise for another 1-2 hrs, or put into fridge for future use.
Preheat stone for 1 hr at 500.
Roll by hand to desired thinness, add topppings, slide onto stone for about 10 minutes to bake.
My mods: Corn oil was more like 28g, butter was more like 16g, let rise in oven for about 2 hrs with light on, cup of hot water and no cover on bowl. Removed to counter, split into two, put one in fridge, other on counter, both in dough proofers, sprayed with oil to remoisten surfaces. Let room one rise again while oven warms up.
1st day dough was a little tough, very cracker like when cooked on the stone.
2nd day dough was much more like commercial thin crust, slightly chewy and crunchy, overnight rise seems to be the right way.