Deep Dish Skillet Pizza
Honest Cooking · honestcooking.com · 2015 · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: cooked ground beef, pepperoni.
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 (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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
450°F / 232°C
Bake time
18 min
Oven
home standard
Surface
cast iron pan
Ingredients (5)
- oilolive oil1 tbsp · 13.6g
- cheese otherricotta cheese3/4 cup · 84.8g
- sauce tomatotomato or marinara sauce3/4 cup · 184g
- cheese mozzarella6 Slices fresh mozzarella cheesen/a
- sauce tomato1/2 Large tomaton/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecooked ground beef3/4 cup · 150g
- over cheese20 Slices pepperoni
- post bakechopped fresh basil2 tbsp · 3g
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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- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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