Chicago-Style Pan Pizza
allrecipes.com · 2005 · Original
Chicago Deep-Dishinferred from the title
DietNot vegetarian: bulk italian sausage.
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: 350°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
350°F / 177°C
Bake time
25 to 35 min
Oven
home standard
Surface
stone
Ingredients (5)
- cheese mozzarellashredded mozzarella cheese2 cup · 226g
- oilolive oil2 tsp · 9g
- sauce tomato1 can diced tomatoes794g
- saltsalt1/2 tsp · 3g
- cheese otherfreshly grated Parmesan cheese1/2 cup · 56.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebulk Italian sausage1 lb · 454g
- over cheesesliced fresh mushrooms8 oz · 227g
- over cheese1 small onion
- over cheesedried oregano3/4 tsp · 0.4g
- over cheesefennel seed1/4 tsp · 1.1g
- over cheesegarlic powder1/4 tsp · 1.1g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Deep-Dish group marked.
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