Deep-dish supreme pizza
Coles · taste.com.au · 2015 · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: hungarian salami, prosciutto.
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: 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
300g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.33%
Oil
0%
Sauce
50g
Cheese
n/a
Dough weight
307g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
15 min
Oven
home standard
Surface
cast iron pan
Ingredients (7)
- sauce tomatopassatan/a
- sauce tomatovine-ripened cherry tomatoes50g
- cheese otherShaved parmesann/a
- flourplain flour300g
- saltm saltn/a
- yeastdried yeast2 tsp · 7g
- sugarPinch of caster sugarn/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseHungarian salami100g
- over cheese4 slices prosciutto
- over cheesebutton mushrooms40g
- over cheese1/2 red capsicum
- over cheeseolive40g
- over cheese4 bocconcini
- over cheeseRocket leaves
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
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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