Deep-Dish Pizza
americastestkitchen.com · 2011 · Original
Chicago Deep-Dishas labeled by the source
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 54% hydration: drier than 84% of the 1,480 doughs that parse.
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: 54%) · 425 to 500°F bake
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
18.7%
Sauce
n/a
Cheese
n/a
Dough weight
773g
Process
Bake temp
n/a
Bake time
10 to 15 min
Oven
home standard
Surface
cast iron pan
Ingredients (5)
- yeastrapid-rise yeast1 1/2 tsp · 6.3g
- flourunbleached all-purpose flour3 1/2 cup · 438g
- waterwater1 cup · 237g
- oilextra-virgin olive oil6 tbsp · 81.6g
- salttable salt1 3/4 tsp · 10.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium baking potato255g
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- Scale this doughStart from 54% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 54% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Deep-Dish group marked.
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