dutch-oven ChartsDATASHEET // CT-DO-100
dutch-ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicago Deep-Dish Pizza (10-inch Dutch Oven) in the dutch oven
Specification: Thick cornmeal-infused dough pressed up sides, sliced mozzarella, sausage, and crushed tomato top
Target Temp
425°F (218°C)
Stovetop / Oven
Total Time
28–32 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
200°F (93°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat dutch oven to 425°F (218°C). Prepare chicago deep-dish pizza (10-inch dutch oven) (Thick cornmeal-infused dough pressed up sides, sliced mozzarella, sausage, and crushed tomato top).
2
Cook
Cook for 28–32 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Crust edges are golden brown and crunchy, and thick tomato sauce is bubbling actively Confirm internal temperature reaches 200°F (93°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
King Arthur Baking Deep Dish Guide & Serious Eats Chicago Deep Dish Pizza
Pro Tip: Generously coat the bottom and sides with olive oil; the hot cast iron fries the outer crust into a shatteringly crisp, buttery shell.
Related dutch oven Cook Times
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450°F (232°C)30 min lid on + 13–18 min lid off
Beef Chuck (Stew Meat, 1.5-inch Cubes)
325°F (163°C)2–2.5 hours
Beef Chuck Roast (Whole, 3–4 lb)
325°F (163°C)3–3.5 hours (about 55 min/lb)
Beef Short Ribs (Bone-In, English Cut)
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Whole Chicken (3.5–4 lb)
375°F (191°C)1.25–1.5 hours
Pork Shoulder / Butt (4–5 lb, for Pulling)
325°F (163°C)4–5 hours (about 60 min/lb)