Chicago-Style Deep-Dish Pizza with Olives and Ricotta

Name: Chicago-Style Deep-Dish Pizza with Olives and Ricotta
Cook time: 12 min
Ingredients: 3.25 cup unbleached all-purpose flour; 1.5 tsp table salt; 2 tsp sugar; 2.25 tsp instant or rapid-rise yeast; 1.25 cup water; 1 tsp plus 4 tablespoons olive oil; 0.5 tsp Table salt; 1 each 1 can crushed tomatoes; 0.25 tsp sugar; 1 tbsp extra-virgin olive oil; 1 lb mozzarella cheese; 0.5 oz grated Parmesan cheese; 4 tbsp ricotta cheese

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 (13)

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 4 tablespoons 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
cheese otherricotta cheese4 tbsp · 0g

Toppings (9)

over cheeseyellow cornmeal78g
over cheeseunsalted butter54g
over cheeseunsalted butter36g
over cheesegrated onion50g
over cheesedried oregano0.1g
over cheese2 medium garlic cloves
post bakecoarsely chopped fresh basil leaves3g
over cheesecoarsely chopped kalamata olives50g
post bakecoarsely chopped arugula100g

Pizza Lab

Baker's percentages

Process

Ingredients (13)

Toppings (9)