Deep-Dish Pizza with Sausage and Spinach
How To Feed A Loon · howtofeedaloon.com · 2021 · Original
Chicago Deep-Dishas labeled by the source
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 (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
17 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- oilolive oil4 tsp · 18g
- oil½ cup sun-dried tomatoes in oil1/2 cup · 109g
- sauce tomato½ tsp crushed red pepper1/2 tsp
- salt½ tsp Kosher salt1/2 tsp · 3g
- cheese otherCheddar cheese1 1/2 cup · 170g
- cheese mozzarellamozzarella cheese1 cup · 113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseonion1 cup · 200g
- over cheesegarlic1 tbsp · 12.5g
- over cheeseItalian sausage1 lb · 454g
- over cheesespinach10 oz · 284g
- over cheesered wine vinegar2 tsp · 8.4g
- over cheeseyellow corneal2 tsp · 8.4g
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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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- 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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