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Deep-dish supreme pizza
Coles · taste.com.au · 2015 · 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: 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
—
Hydration
—
Salt
—
Yeast
2.33%
Oil
—
Sauce
50g
Cheese
—
Dough weight
307g
Process
Bake temp
446°F / 230°C
Bake time
15-15 min
Oven
home standard
Surface
cast iron pan
Ingredients (7)
- sauce tomatopassata—
- sauce tomatovine-ripened cherry tomatoes50g
- cheese otherShaved parmesan—
- flourplain flour300g
- saltm salt—
- yeastdried yeast2 tsp · 7g
- sugarPinch of caster sugar—
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