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Deep-Dish Pizza With Sausage, Garlic, and Mozzarella
ratherbeswimmin · food.com · 2007 · 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 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
858g
Cheese
510g
Dough weight
20g
Process
Bake temp
450°F / 232°C
Bake time
15-20 min
Oven
home standard
Surface
cast iron pan
Bulk
0h
Ingredients (4)
- oilolive oil1.5 tbsp · 20.4g
- cheese mozzarellamozzarella cheese1 lb · 453.6g
- sauce tomatochicago-style pizza sauce3.5 cup · 857.5g
- cheese otherfreshly grated parmesan cheese0.5 cup · 56.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 chicago-style deep-dish pizza dough
- over cheesemild Italian sausage or 1 lb hot Italian sausage1 lb · 453.6g
- over cheesearlic cloves