Recipe: Deep-Dish Chicago-Style Sausage and Mushroom Skillet Pizza
The Kitchn · thekitchn.com · 2016 · Original
Chicago Deep-Dishinferred from the title
DietNot vegetarian: sweet italian fennel sausage.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 71% hydration: wetter than 63% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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: 71%) · 425 to 500°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
583g
Water
415g
Hydration
71.2%
Salt
3.6%
Yeast
1.72%
Oil
21.0%
Sauce
n/a
Cheese
1087g
Dough weight
1172g
Process
Bake temp
425°F / 218°C
Bake time
30 to 35 min
Oven
home standard
Surface
cast iron pan
Cold ferment
12h
Ingredients (13)
- waterwarm water1 3/4 cup · 415g
- sugargranulated sugar2 tsp · 12g
- yeastinstant yeast or active dry yeast1 tbsp · 10g
- flourunbleached3 1/2 cup · 455g
- floursemolina flour3/4 cup · 128g
- saltsalt2 1/2 tsp · 15g
- oilextra-virgin olive oil1/4 cup · 54.5g
- oilcanola or vegetable oil2 tbsp · 27.2g
- oilolive oil2 tbsp · 27.2g
- sauce tomato1 can choppedn/a
- cheese mozzarellafresh smoked or traditional fresh mozzarella2 lb · 907g
- cheese othergrated or shredded ricotta salata1/2 cup · 123g
- cheese othergrated or shredded Romano cheese1/2 cup · 56.5g
Toppings (13)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecultured unsalted butter1 stick · 114g
- over cheeseunsalted butter1 tbsp · 18g
- over cheese1 medium sweet onion
- over cheesesweet Italian fennel sausage1 lb · 454g
- over cheesecrimini mushrooms1 lb · 454g
- over cheese3 cloves fresh garlic
- post bakeLeaves of 1 small bunch fresh basil
- over cheese4 sprigs fresh oregano
- over cheese4 sprigs fresh thyme
- over cheeseLeaves of 1 stem fresh rosemary
- over cheesefreshly ground white pepper1/2 tsp · 2.1g
- over cheesered pepper flakes1 tsp · 4.2g
- over cheeseHot pepper flakes
Keep exploring
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Do something with it
- Scale this doughStart from 71% hydration and 3.6% salt, then set your own flour weight and ball count.
- 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 doesWhere 71% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Deep-Dish group marked.
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