← All pizzas
One-pan deep-dish salmon pizza
Amira Georgy · 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: 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
750g
Water
—
Hydration
—
Salt
—
Yeast
0.93%
Oil
—
Sauce
—
Cheese
313g
Dough weight
757g
Process
Bake temp
428°F / 220°C
Bake time
15-20 min
Oven
home standard
Surface
cast iron pan
Ingredients (7)
- flourplain flour375 ml · 375g
- yeast7g sachet dried yeast7g
- sugarm sugar—
- oilm extra virgin olive oil—
- flourchopped kale375 ml · 375g
- cheese otherfresh ricotta250g
- cheese othergrated parmesan62.5 ml · 62.5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefinely grated lemon rind2 tsp · 8.4g
- over cheesesmoked salmon slices200g
- over cheese1 bunch asparagus
- over cheesefresh dill sprigs62.5 ml · 62.5g
- over cheese1 small red onion
- over cheeseExtra lemon zest
- over cheeseLemon wedges