Chicago-Style Deep-Dish Pizza
Pizza Today · pizzatoday.com · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: ground pork. Reviewed: ground pork; mozzarella.
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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (5)
- sauce tomatoTHE SAUCEn/a
- cheese mozzarellaof sliced part-skim low-moisture mozzarella cheese8 oz · 227g
- saltsalt1 tsp · 6g
- sauce tomato1-1/2 cups ground tomatoes mixed with 1 teaspoon oregano and 1 teaspoon basil1 cup · 245g
- cheese othergrated Romano cheese2 tsp
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseground pork10 oz · 284g
- over cheesepepper.1 tsp · 4.2g
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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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