A two-crust Chicago stuffed pie built on a stiff 43% hydration dough enriched with cultured butter (6%), olive oil (3%) and cultured buttermilk powder (4%) for a rich, tender, faintly tangy crust. A long cold ferment plus a three-fold lamination of the bottom skin gives the layered, flaky structure under the cheese, sauce and thin top crust.
A two-crust Chicago stuffed pie built on a stiff 43% hydration dough enriched with cultured butter (6%), olive oil (3%) and cultured buttermilk powder (4%) for a rich, tender, faintly tangy crust. A long cold ferment plus a three-fold lamination of the bottom skin gives the layered, flaky structure under the cheese, sauce and thin top crust.
Add the water to the mixer, then all the dry ingredients except the yeast, then the flour, then the yeast. Mix on low about 1 minute.
Add the cultured butter and mix on low another minute, then mix on medium about 7 minutes. The dough will be quite dry and stiff.
Cover and cold-ferment 48 hours at 36 to 38 F.
Grease the bottom and sides of the pan with a tablespoon of butter-flavor shortening. Roll the larger portion of dough for the bottom crust and give it a three-fold lamination, then fit it into the pan and up the sides.
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See the family treeFill with a 50/50 blend of part-skim and whole-milk low-moisture mozzarella, then drape a thin, unlaminated top crust over and seal it.
Spread a wet, lightly drained crushed-tomato sauce over the top crust. Bake at 475 F on a stone (with the pan set on an aluminum screen) about 20 minutes; dock the top crust first to prevent large bubbles.