Deep-dish Italian meatball pizza

Name: Deep-dish Italian meatball pizza
Cook time: 15 min
Ingredients: 2 each arlic cloves; 125 ml fresh flat-leaf parsley leaves; 125 ml fresh breadcrumbs; 18.2 each m extra virgin olive oil; 750 ml plain flour; 3 tsp instant dried yeast; 2.5 each m caster sugar; 2.4 each m sea salt; 250 each m warm water; 275 each m tomato pasta sauce; 150 each piece mozzarella; 40 ml finely grated parmesan; 20 ml roughly chopped fresh flat-leaf parsley leaves

Claire Brookman · taste.com.au · 2014 · 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: 392°F)

Baker's percentages

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

Flour

1060g

Water

—

Hydration

—

Salt

—

Yeast

1.19%

Oil

—

Sauce

—

Cheese

150g

Dough weight

1073g

Process

Bake temp

392°F / 200°C

Bake time

10-15 min

Oven

home standard

Surface

cast iron pan

Ingredients (13)

sauce tomatoarlic cloves—
flourfresh flat-leaf parsley leaves125 ml · 125g
flourfresh breadcrumbs125 ml · 125g
oilm extra virgin olive oil—
flourplain flour750 ml · 750g
yeastinstant dried yeast3 tsp · 12.6g
sugarm caster sugar—
saltm sea salt—
flourm warm water—
flourm tomato pasta sauce—
cheese mozzarellapiece mozzarella150g
flourfinely grated parmesan40 ml · 40g
flourroughly chopped fresh flat-leaf parsley leaves20 ml · 20g

Toppings (3)

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

over cheese1 small brown onion
over cheesepork and veal mince400g
over cheese1 small red capsicum

Pizza Lab

Baker's percentages

Process

Ingredients (13)

Toppings (3)