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Chicago Deep-Dish Pizza

allrecipes.com · 2018 · Original

Chicago Deep-Dishas labeled by the source

DietNot vegetarian: spicy italian sausage.

Against 5,130 pizza recipes

Chicago Deep-Dish style, 67% hydration: wetter than 50% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

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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: 67%) · 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

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

n/a

Oven

home standard

Surface

cast iron pan

Ingredients (11)

  • waterwarm water1 1/3 cup · 316g
  • yeastactive dry yeast2 1/4 tsp · 6.8g
  • oilolive oil1/4 cup · 54.5g
  • sugarwhite sugar2 tsp · 8.4g
  • saltfine salt1 1/2 tsp · 9g
  • flourall-purpose flour3 3/4 cup · 469g
  • sauce tomatopizza sauce4 cup · 800g
  • cheese othersliced provolone cheese4 oz · 113g
  • cheese mozzarellafresh mozzarella cheese8 oz · 227g
  • cheese mozzarellashredded part-skim4 oz · 113g
  • 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 butter1/4 cup · 56.8g
  • over cheesecornmeal1/2 cup · 100g
  • over cheesespicy Italian sausage1 lb · 454g

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