← All pizzas
Chicago-Style Deep-Dish Pizza with Sausage
Unknown · americastestkitchen.com · 2013 · Original
Chicago Deep-Dish (asserted)
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: 61%) · 425–500°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
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 (10)
- 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
- sauce tomato1 can crushed tomatoes—
- oilextra-virgin olive oil1 tbsp · 13.6g
- cheese mozzarellamozzarella cheese1 lb · 453.6g
- cheese othergrated Parmesan cheese0.5 oz · 14g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal0.5 cup · 78g
- over cheeseunsalted butter3 tbsp · 54g
- over cheesegrated onion0.25 cup · 50g
- over cheesedried oregano0.25 tsp · 0.1g
- over cheese2 medium garlic cloves
- post bakecoarsely chopped fresh basil leaves2 tbsp · 3g
- over cheesehot Italian sausage1 lb · 453.6g