One-pan deep-dish salmon pizza

Amira Georgy · taste.com.au · 2017 · Original

Chicago Deep-Dishas labeled by the source

DietNot vegetarian: smoked salmon slices.

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: 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

375g

Water

n/a

Hydration

n/a

Salt

n/a

Yeast

1.87%

Oil

Sauce

n/a

Cheese

313g

Dough weight

382g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Bake temp

428°F / 220°C

Bake time

15 to 20 min

Oven

home standard

Surface

cast iron pan

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.