Deep-Dish Cast Iron Pizza

allrecipes.com · 2020 · Original

Chicago Deep-Dishinferred from the title

DietNot vegetarian: bulk pork sausage, link bulk italian sausage, pepperoni.

Against 5,130 pizza recipes

Chicago Deep-Dish style, one of 73 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

Chicago Deep-Dish (Chicago): buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake

Tradition: 50 to 60% hydration · 425 to 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

n/a

Salt

4.8%

Yeast

2.72%

Oil

5.4%

Sauce

100g

Cheese

38g

Dough weight

581g

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Bake temp

400°F / 204°C

Bake time

25 min

Oven

home standard

Surface

cast iron pan

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.