Deep-dish Italian meatball pizza
Claire Brookman · taste.com.au · 2014 · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: pork and veal mince.
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: 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
750g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.68%
Oil
0%
Sauce
n/a
Cheese
190g
Dough weight
763g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
10 to 15 min
Oven
home standard
Surface
cast iron pan
Ingredients (10)
- sauce tomatoarlic clovesn/a
- oilm extra virgin olive oiln/a
- flourplain flour750 ml · 750g
- yeastinstant dried yeast3 tsp · 12.6g
- sugarm caster sugarn/a
- saltm sea saltn/a
- waterm warm watern/a
- sauce tomatom tomato pasta saucen/a
- cheese mozzarellapiece mozzarella150g
- cheese otherfinely grated parmesan40 ml · 40g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small brown onion
- over cheesefresh flat-leaf parsley leaves125 ml · 125g
- over cheesepork and veal mince400g
- over cheesefresh breadcrumbs125 ml · 125g
- over cheese1 small red capsicum
- over cheeseroughly chopped fresh flat-leaf parsley leaves20 ml · 20g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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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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