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)

Baker's percentages

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 Flour375 each · 375g
yeastdried yeast2 tsp · 7g
sugarLarge pinch of caster sugar0 each · 0g
saltm salt1.2 each · 0g
waterwarm water250 each · 0g
oilm olive oil18.2 each · 0g
oilOlive oil spray0 each · 0g
cheese otherfresh ricotta150 each · 150g
flourchopped fresh basil30 ml · 30g
flourchopped fresh chives20 ml · 20g
sauce tomatobought tomato pesto65 each · 65g
cheese otherPizza Plus cheese100 each · 100g
sauce tomato16 cherry truss tomatoes16 each · 0g

Toppings (6)

over cheese2 zucchini
over cheesefinely grated lemon rind4.2g
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)