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Chicago Style Deep Dish Sausage Pizza - Real Deep Dish
Edward_Heller · food.com · 2014 · 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: 63%) · 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
281g
Water
178g
Hydration
63.2%
Salt
0.5%
Yeast
0.53%
Oil
19.4%
Sauce
454g
Cheese
354g
Dough weight
518g
Process
Bake temp
450°F / 232°C
Bake time
2-3 min
Oven
home standard
Surface
cast iron pan
Bulk
2h
Ingredients (9)
- waterwater0.75 cup · 177.8g
- sugargranulated sugar0.25 tsp · 1.1g
- saltsea salt or 1/4 teaspoon table salt0.25 tsp · 1.5g
- yeastactive dry yeast0.5 tsp · 1.5g
- oilcorn oil0.25 cup · 54.5g
- flourall-purpose flour2.25 cup · 281.3g
- cheese mozzarellamozzarella cheese12 oz · 340.2g
- sauce tomatocrushed tomatoes16 oz · 453.6g
- cheese otherromano cheese0.125 cup · 14.1g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesenonstick cooking spray
- over cheeseItalian sausage0.75 lb · 340.2g