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Chicago-Style Deep-Dish Pizza
Unknown · americastestkitchen.com · 2013 · Original
chicago deep dish (asserted)
Baker's percentages
Flour
461g
Water
283g
Hydration
61.4%
Salt
2.6%
Yeast
2.06%
Oil
3.9%
Sauce
—
Cheese
468g
Dough weight
793g
Process
Bake temp
450°F / 232°C
Bake time
8-12 min
Oven
home standard
Surface
cast iron pan
Ingredients (12)
- flourunbleached all-purpose flour3.25 cup · 461g
- salttable salt1.5 tsp · 9g
- sugarsugar2 tsp · 8.4g
- yeastinstant or rapid-rise yeast2.25 tsp · 9.5g
- waterwater1.25 cup · 283g
- oilplus 1/4 cup extra-virgin olive oil1 tsp · 4.5g
- salttable salt0.5 tsp · 3g
- sauce tomato1 can crushed tomatoes1 each · 0g
- sugarsugar0.25 tsp · 1.1g
- oilextra-virgin olive oil1 tbsp · 13.6g
- cheese mozzarellamozzarella cheese1 lb · 453.6g
- cheese othergrated Parmesan cheese0.5 oz · 14g
Toppings (7)
- over cheeseyellow cornmeal78g
- over cheeseunsalted butter126g
- over cheeseunsalted butter36g
- over cheesegrated onion50g
- over cheesedried oregano0.1g
- over cheese2 medium garlic cloves
- post bakecoarsely chopped fresh basil leaves3g