Pizzeria Uno Chicago Deep Dish Pizza
grberk · food.com · 2007 · Original
Chicago Deep-Dishinferred from the title
DietNot vegetarian: 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.
Flour
700g
Water
237g
Hydration
n/a
Salt
0.9%
Yeast
1.01%
Oil
7.8%
Sauce
411g
Cheese
454g
Dough weight
1005g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
25 to 35 min
Oven
home standard
Surface
cast iron pan
Bulk
0h
Ingredients (8)
- waterwarm tap water1 cup · 237g
- yeastactive dry yeast1/4 oz · 7.1g
- flourflour3 1/2 cup · 700g
- saltsalt1 tsp · 6g
- oilvegetable oil1/4 cup · 54.5g
- cheese mozzarellamozzarella cheese1 lb · 454g
- sauce tomato1 can diced tomatoes411g
- cheese othergrated parmesan cheese4 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecourse ground cornmeal1/2 cup · 100g
- over cheeseItalian sausage1 lb · 454g
- over cheesearlic cloves
- post bake5 fresh basil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Deep-Dish group marked.
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