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Italian Sausage Deep Dish Pizza
Johnsonville Sausage · food.com · 2014 · 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
425g
Cheese
396g
Dough weight
27g
Process
Bake temp
450°F / 232°C
Bake time
30-35 min
Oven
home standard
Surface
cast iron pan
Ingredients (5)
- oilolive oil2 tbsp · 27.2g
- cheese other6 slices provolone cheese—
- cheese mozzarellashredded mozzarella cheese3 cup · 339g
- cheese othershredded parmesan cheese0.5 cup · 56.5g
- sauce tomato1 can pizza sauce425.3g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 package Johnsonville Mild or Hot Italian Sausage Links538.7g
- over cheese1 small green bell pepper
- over cheesesliced mushrooms1 cup · 200g
- over cheese1 can sliced black olives63.8g
- over cheesebutter1 tbsp · 14.2g
- over cheeseyellow cornmeal4 tsp · 16.8g
- over cheese2 tubes refrigerated country italian bread dough374.2g