Homemade Deep Dish Sausage Pizza
Melanie Murray · food.com · 2003 · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: bulk italian sausage. Reviewed: Italian sausage; 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
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
20 to 25 min
Oven
home standard
Surface
cast iron pan
Ingredients (2)
- sauce tomatopizza sauce1 3/4 cup · 350g
- cheese mozzarellashredded mozzarella cheese1 1/2 cup · 170g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal2 tsp · 8.4g
- over cheesebulk Italian sausage1/2 lb · 227g
- over cheesedried oregano1 tsp · 0.5g
- over cheesegreen pepper ring
Keep exploring
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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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