Bland Crust

I decided to take a crack at Chicago deep dish, using the Holy Grail recipe.

The cheese and sauce were fine, except that I think I’ll go with 100% crushed tomatoes next time instead of adding Saporito. I don’t think I’ll need any help with cheese or sauce.

The crust had a perfectly good texture, but I found it bland. No buttery taste. No hint of corn flavor. I think it also needed salt. What’s the solution?

I used the ingredient amounts from the Holy Grail recipe, but I scaled them up 10% because I had to use a rectangular pan. It was too much. The crust on the bottom was 1/2″ thick in places.

I used more yeast than you see in the list below. I was in a hurry, so I used a teaspoon. Next time, I’ll go down to 1/4.

344 g flour
175 g water
59 g corn oil
3.3 g yeast
1.5 g salt
1.1 g sugar

I used a pound of plain old Galbani whole milk mozzarella. It worked just fine. I used a pint of sauce.