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Homemade Deep Dish Sausage Pizza
Melanie Murray · food.com · 2003 · 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
350g
Cheese
170g
Dough weight
—
Process
Bake temp
450°F / 232°C
Bake time
20-25 min
Oven
home standard
Surface
cast iron pan
Ingredients (2)
- sauce tomatopizza sauce1.75 cup · 350g
- cheese mozzarellashredded mozzarella cheese1.5 cup · 170.1g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 loaf frozen bread dough
- over cheesecornmeal2 tsp · 8.4g
- over cheesebulk Italian sausage0.5 lb · 226.8g
- over cheesedried oregano1 tsp · 0.5g
- over cheesegreen pepper ring