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Chicago-Style Deep Dish Pizza with Italian Sausage
Unknown · simplyrecipes.com · 2021 · Original
Chicago Deep-Dish (asserted)
Chicago Deep-Dish (Chicago): buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake
Style norms: 50–60% hydration · 425–500°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
250g
Water
—
Hydration
—
Salt
2.4%
Yeast
1.52%
Oil
1.8%
Sauce
794g
Cheese
252g
Dough weight
269g
Process
Bake temp
425°F / 218°C
Bake time
5-7 min
Oven
home standard
Surface
cast iron pan
Bulk
1h
Ingredients (10)
- flourall-purpose flour2 cup · 250g
- saltsalt0.75 tsp · 4.5g
- yeastinstant yeast1.25 tsp · 3.8g
- sugarsugar1 tsp · 4.2g
- oilolive oil1 tsp · 4.5g
- flourFlour—
- oilVegetable oil spray—
- cheese mozzarellasliced mozzarella cheese8 oz · 226.8g
- cheese othergrated Parmesan0.25 cup · 25g
- sauce tomato1 can crushed tomatoes793.8g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal2 tbsp · 25g
- over cheeseunsalted butter2 tbsp · 36g
- over cheesesweet or hot Italian sausage1 lb · 453.6g
- over cheese1/2 small onion
- over cheese2 cloves garlic
- over cheesedried oregano1.5 tsp · 0.8g
- over cheesedried rosemary1 tsp · 4.2g
- over cheesePinch or two red pepper flakes