Chicago deep-dish pizza

Name: Chicago deep-dish pizza
Cook time: 3 min
Ingredients: 375 each Bread & Pizza Plain Flour; 2 tsp dried yeast; 0 each Large pinch of caster sugar; 1.2 each m salt; 250 each warm water; 18.2 each m olive oil; 0 each Olive oil spray; 150 each fresh ricotta; 30 ml chopped fresh basil; 20 ml chopped fresh chives; 65 each bought tomato pesto; 100 each Pizza Plus cheese; 16 each 16 cherry truss tomatoes

Michelle Southan · taste.com.au · 2012 · 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: 446°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

425g

Water

—

Hydration

—

Salt

—

Yeast

1.65%

Oil

—

Sauce

65g

Cheese

250g

Dough weight

432g

Process

Bake temp

446°F / 230°C

Bake time

2-3 min

Oven

home standard

Surface

cast iron pan

Ingredients (13)

flourBread & Pizza Plain Flour375g
yeastdried yeast2 tsp · 7g
sugarLarge pinch of caster sugar—
saltm salt—
waterwarm water—
oilm olive oil—
oilOlive oil spray—
cheese otherfresh ricotta150g
flourchopped fresh basil30 ml · 30g
flourchopped fresh chives20 ml · 20g
sauce tomatobought tomato pesto65g
cheese otherPizza Plus cheese100g
sauce tomato16 cherry truss tomatoes—

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese2 zucchini
over cheesefinely grated lemon rind1 tsp · 4.2g
over cheesePolenta
over cheese4 large slices prosciutto
over cheesebought chargrilled capsicum80g
over cheeseBaby spinach leaves

Pizza Lab

Baker's percentages

Process

Ingredients (13)

Toppings (6)