← All pizzas
Deep-dish Mexican pizza
Unknown · taste.com.au · 2017 · 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: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
705g
Water
—
Hydration
—
Salt
—
Yeast
0.99%
Oil
—
Sauce
150g
Cheese
—
Dough weight
712g
Process
Bake temp
428°F / 220°C
Bake time
20-20 min
Oven
home standard
Surface
cast iron pan
Ingredients (9)
- flourplain flour375 ml · 375g
- yeast7g sachet dried yeast7g
- sugarm sugar—
- oilm extra virgin olive oil—
- flourmedium chunky salsa125 ml · 125g
- flourgrated mozzarella165 ml · 165g
- sauce tomatocherry tomatoes150g
- flourm lime juice—
- flourfresh coriander leaves40 ml · 40g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 chorizo
- over cheese1/2 red onion
- over cheese1/2 x 425g can black beans425g
- over cheese1/2 x 175g packet vine sweet mini baby capsicum175g
- over cheese1/2 avocado