Chicago Style Deep Dish Sausage Pizza - Real Deep Dish
Edward_Heller · food.com · 2014 · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: italian sausage.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 63% hydration: drier than 59% of the 1,480 doughs that parse.
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 (this recipe: 63%) · 425 to 500°F bake
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
n/a
Bake time
35 min
Oven
home standard
Surface
cast iron pan
Bulk
2h
Ingredients (9)
- waterwater3/4 cup · 178g
- sugargranulated sugar1/4 tsp · 1.1g
- saltsea salt or 1/4 teaspoon table salt1/4 tsp · 1.5g
- yeastactive dry yeast1/2 tsp · 1.5g
- oilcorn oil1/4 cup · 54.5g
- flourall-purpose flour2 1/4 cup · 281g
- cheese mozzarellamozzarella cheese12 oz · 340g
- sauce tomatocrushed tomatoes16 oz · 454g
- cheese otherromano cheese0.1 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 sausage3/4 lb · 340g
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