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Deep Dish Pizza with Sausage, Peppers, and Onion

Thursday Night Pizza · thursdaynightpizza.com · 2016 · Original

Chicago Deep-Dishinferred from the title

DietNot vegetarian: sweet or hot italian sausage.

Against 5,130 pizza recipes

Chicago Deep-Dish style, 74% hydration: wetter than 70% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 74%) · 425 to 500°F bake (this recipe: 400°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

477g

Water

356g

Hydration

74.5%

Salt

3.8%

Yeast

n/a

Oil

15.2%

Sauce

200g

Cheese

170g

Dough weight

942g

Process

Bake temp

400°F / 204°C

Bake time

35 min

Oven

home standard

Surface

cast iron pan

Bulk

2h

Ingredients (11)

  • flourbread flour2 3/4 cup · 349g
  • flourwhole wheat flour1 cup · 128g
  • sugarsugar1 1/2 tbsp · 18.8g
  • saltfine sea salt1 tbsp · 18g
  • yeast1 packet instant or quick-rise dry yeastn/a
  • waterwarm tap water1 1/2 cup · 356g
  • oilextra-virgin olive oil5 tbsp · 68g
  • sauce tomatoNew York Style Pizza Sauce )1 cup · 200g
  • cheese mozzarellashredded low-moisture mozzarella cheese1 cup · 113g
  • cheese other½ cup shredded sharp cheddar1/2 cup · 56.5g
  • saltFine sea salt and freshly ground black peppern/a

Toppings (5)

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

  • over cheese⅔ cup cornmeal2/3 cup · 133g
  • over cheese½ pound sweet or hot Italian sausage1/2 lb · 227g
  • over cheese½ medium yellow onion
  • over cheese½ red bell pepper
  • over cheese½ green bell pepper

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