Deep dish pizza
Andy Hearnden · andy-cooks.com · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: italian pork sausages. Reviewed: Italian pork sausages; mozzarella.
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: 464°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
n/a
Hydration
n/a
Salt
2.7%
Yeast
2.33%
Oil
0%
Sauce
n/a
Cheese
550g
Dough weight
319g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
25 to 35 min
Oven
home standard
Surface
cast iron pan
Ingredients (9)
- waterwarm watern/a
- yeast7g active dry yeast7g
- sugarsugar1 tsp · 4.2g
- flourflour300g
- salt8g salt8g
- oilolive oiln/a
- cheese mozzarellagrated low-moisture mozzarella550g
- sauce tomato1 large can of diced tomatoesn/a
- saltsalt to tasten/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 large Italian pork sausages
- over cheese4 cloves garlic
- over cheese2 small brown onions
Keep exploring
Recipes most like this one
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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