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Deep-Dish Pizza

tasteofhome.com · 2018 · Original

Chicago Deep-Dishas labeled by the source

DietNot vegetarian: bulk italian sausage, pepperoni.

Against 5,130 pizza recipes

Chicago Deep-Dish style, 63% hydration: drier than 59% of the 1,480 doughs that parse.

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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 (this recipe: 63%) · 425 to 500°F bake

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

237g

Hydration

63.2%

Salt

0.8%

Yeast

1.89%

Oil

19.4%

Sauce

1191g

Cheese

706g

Dough weight

699g

Process

Bake temp

n/a

Bake time

35 min

Oven

home standard

Surface

cast iron pan

Ingredients (11)

  • flour3-1/2 cups all-purpose flour3 cup · 375g
  • yeast1 package quick-rise yeast7.1g
  • sugar1-1/2 teaspoons sugar1 tsp · 4.2g
  • saltsalt1/2 tsp · 3g
  • waterwater1 cup · 237g
  • oilolive oil1/3 cup · 72.7g
  • cheese mozzarellashredded part-skim mozzarella cheese6 cup · 678g
  • sauce tomato1 can diced tomatoes794g
  • sauce tomato1 can tomato sauce227g
  • sauce tomato1 can tomato paste170g
  • cheese othergrated Parmesan cheese1/4 cup · 28.3g

Toppings (6)

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

  • over cheesecornmeal1/4 cup · 50g
  • over cheeseTOPPINGS:
  • over cheeseeach garlic powder1/4 tsp · 0.1g
  • over cheesebulk Italian sausage1 lb · 454g
  • over cheese48 slices pepperoni
  • over cheesesliced fresh mushrooms1/2 lb · 227g

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