Taylor Street Deep Dish Pie
Pizza Today · pizzatoday.com · Original
Chicago Deep-Dishas labeled by the source
DietVegetarian. Not vegan: grande ricotta tenera®, grande 50/50 cheese blend, grated grande romano cheese.
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: 500°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
500°F / 260°C
Bake time
55 to 60 min
Oven
home standard
Surface
cast iron pan
Ingredients (4)
- cheese mozzarellaGrande Ricotta Tenera®1 cup · 246g
- cheese mozzarellaGrande 50/50 cheese blend3 cup · 339g
- sauce tomatoPrepared pizza sauce1 1/2 cup · 300g
- cheese mozzarella¼ cup Grated Grande Romano cheese1/4 cup · 28.3g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseYellow onion1 cup · 200g
- over cheeseSliced black olives1 cup · 200g
- over cheeseChopped spinach1 cup · 200g
- over cheese. Fresh minced basil
- over cheese½ tsp. Chili flakes1/2 tsp · 2.1g
- over cheeseDried oregano
- over cheeseFresh minced Italian parsley
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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