Mini deep dish pizzas
Alison Adams · taste.com.au · 2017 · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: twiggy sticks (cured meat).
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
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.26%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
506g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
12 to 15 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- sauce tomatotomato pasta saucen/a
- yeastinstant dried yeast1 1/2 tsp · 6.3g
- waterwarm watern/a
- flourbread and pizza plain flour500g
- saltm table saltn/a
- oilm extra virgin olive oiln/a
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
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.
Or browse all 5130 pizza recipes.