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Deep-Dish Pizza
Unknown · americastestkitchen.com · 2011 · 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: 54%) · 425–500°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
438g
Water
237g
Hydration
54.2%
Salt
2.4%
Yeast
1.44%
Oil
18.6%
Sauce
—
Cheese
—
Dough weight
773g
Process
Bake temp
450°F / 232°C
Bake time
10-15 min
Oven
home standard
Surface
cast iron pan
Ingredients (5)
- yeastrapid-rise yeast1.5 tsp · 6.3g
- flourunbleached all-purpose flour3.5 cup · 437.5g
- waterwater1 cup · 237g
- oilextra-virgin olive oil6 tbsp · 81.6g
- salttable salt1.75 tsp · 10.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium baking potato255.2g