Deep-Dish Pizza With Sausage, Garlic, and Mozzarella
ratherbeswimmin · food.com · 2007 · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: mild italian sausage or 1 lb hot italian sausage.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
30 min
Oven
home standard
Surface
cast iron pan
Bulk
0h
Ingredients (4)
- oilolive oil1 1/2 tbsp · 20.4g
- cheese mozzarellamozzarella cheese1 lb · 454g
- sauce tomatochicago-style pizza sauce3 1/2 cup · 858g
- cheese otherfreshly grated parmesan cheese1/2 cup · 56.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemild Italian sausage or 1 lb hot Italian sausage1 lb · 454g
- over cheesearlic cloves
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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