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Chicago Deep-Dish Pizza
Unknown · americastestkitchen.com · 2023 · 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: 56%) · 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
425g
Water
237g
Hydration
55.8%
Salt
1.4%
Yeast
2.94%
Oil
16.0%
Sauce
—
Cheese
311g
Dough weight
757g
Process
Bake temp
450°F / 232°C
Bake time
8-12 min
Oven
home standard
Surface
cast iron pan
Ingredients (10)
- waterplus 2 tablespoons water1 cup · 237g
- yeastinstant or rapid-rise yeast1 tbsp · 12.5g
- flourall-purpose flour3 cup · 425g
- oilextra-virgin olive oil3 tbsp · 40.8g
- salttable salt1 tsp · 6g
- sauce tomato1 can whole peeled tomatoes—
- sauce tomato1 can tomato sauce—
- sugarsugar2 tsp · 8.4g
- cheese mozzarella10 slices deli mozzarella cheese283g
- cheese other¼ cup grated Parmesan cheese0.25 cup · 28.3g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian seasoning2 tsp · 8.4g
- over cheeseground fennel1 tsp · 4.2g
- over cheesegranulated garlic1 tsp · 4.2g
- over cheese½ teaspoon pepper0.5 tsp · 2.1g
- over cheeseItalian sausage6 oz · 170g
- over cheese¼ tablespoon dried oregano0.25 tbsp · 0.4g