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Chicago Deep-Dish Pizza
Unknown · allrecipes.com · 2018 · Original
Chicago Deep-Dish (asserted)
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 (this recipe: 67%) · 425–500°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
469g
Water
316g
Hydration
67.4%
Salt
1.9%
Yeast
1.45%
Oil
16.4%
Sauce
800g
Cheese
510g
Dough weight
886g
Process
Bake temp
425°F / 218°C
Bake time
60-90 min
Oven
home standard
Surface
cast iron pan
Ingredients (11)
- waterwarm water1.3333333730698 cup · 316g
- yeastactive dry yeast2.25 tsp · 6.8g
- oilolive oil0.25 cup · 54.5g
- sugarwhite sugar2 tsp · 8.4g
- saltfine salt1.5 tsp · 9g
- flourall-purpose flour3.75 cup · 468.8g
- sauce tomatopizza sauce4 cup · 800g
- cheese othersliced provolone cheese4 oz · 113.4g
- cheese mozzarellafresh mozzarella cheese8 oz · 226.8g
- cheese mozzarellashredded part-skim4 oz · 113.4g
- cheese otherParmigiano-Reggiano cheese2 oz · 56.7g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemelted butter0.25 cup · 56.8g
- over cheesecornmeal0.5 cup · 100g
- over cheesespicy Italian sausage1 lb · 453.6g