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Deep-Dish Cast Iron Pizza
Unknown · allrecipes.com · 2020 · Original
Chicago Deep-Dish (aspirational)
Chicago Deep-Dish (Chicago): buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake
Style norms: 50–60% hydration (this recipe: 119%) · 425–500°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
250g
Water
296g
Hydration
118.5%
Salt
4.8%
Yeast
2.72%
Oil
5.4%
Sauce
100g
Cheese
38g
Dough weight
581g
Process
Bake temp
400°F / 204°C
Bake time
5-10 min
Oven
home standard
Surface
cast iron pan
Ingredients (8)
- yeastactive dry yeast2.25 tsp · 6.8g
- sugarbrown sugar0.5 tsp · 2.1g
- waterwarm water )1.25 cup · 296.3g
- flourall-purpose flour2 cup · 250g
- saltgarlic salt2 tsp · 12g
- oilgrapeseed oil1 tbsp · 13.6g
- sauce tomatopizza sauce0.5 cup · 100g
- cheese mozzarellashredded mozzarella cheese0.33333334326744 cup · 37.7g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter0.25 cup · 56.8g
- over cheesecooking spray
- over cheesebulk pork sausage0.33333334326744 cup · 50g
- over cheese1 link bulk Italian sausage99.2g
- over cheese24 slices pepperoni
- over cheeseItalian seasoning0.125 tsp · 0.5g
- over cheesegarlic powder0.125 tsp · 0.5g