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Mini deep dish pizzas
Alison Adams · 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: 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
500g
Water
—
Hydration
—
Salt
—
Yeast
1.26%
Oil
—
Sauce
—
Cheese
—
Dough weight
506g
Process
Bake temp
446°F / 230°C
Bake time
12-15 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- sauce tomatotomato pasta sauce—
- yeastinstant dried yeast1.5 tsp · 6.3g
- waterwarm water—
- flourbread and pizza plain flour500g
- saltm table salt—
- oilm extra virgin olive oil—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese24 baby bocconcini
- over cheese2 twiggy sticks2 stick
- post bakeFresh basil leaves