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Deep-Dish Beef 'n' Bean Taco Pizza
Taste of Home · tasteofhome.com · 2018 · Original
Chicago Deep-Dish (aspirational)
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: 450°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
474g
Hydration
—
Salt
1.6%
Yeast
1.89%
Oil
—
Sauce
67g
Cheese
226g
Dough weight
875g
Process
Bake temp
450°F / 232°C
Bake time
15-18 min
Oven
home standard
Surface
cast iron pan
Ingredients (10)
- flourall-purpose flour3 cup · 375g
- saltsalt1 tsp · 6g
- yeast1 package quick-rise yeast7.1g
- waterwarm water2 cup · 474g
- sugarhoney1 tbsp · 12.5g
- sauce tomatotaco sauce0.3333333333333333 cup · 66.7g
- cheese othershredded Colby-Monterey Jack cheese2 cup · 226g
- sauce tomatoChopped tomatoes—
- sauce tomatoCrushed tortilla chips—
- dairy doughSour cream—
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal0.5 cup · 100g
- over cheeseground beef1 lb · 453.6g
- over cheese1 envelope taco seasoning
- over cheeserefried beans1 cup · 200g
- over cheeseOPTIONAL TOPPINGS:
- over cheeseShredded lettuce
- over cheeseSliced ripe olives
- over cheeseDiced avocado
- over cheeseSalsa