Chicago-Style Deep-Dish Pizza
americastestkitchen.com · 2013 · Original
Chicago Deep-Dishas labeled by the source
DietVegetarian. Not vegan: mozzarella cheese, grated parmesan cheese, unsalted butter.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 61% hydration: drier than 70% 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: 61%) · 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
461g
Water
283g
Hydration
61.4%
Salt
2.6%
Yeast
2.06%
Oil
3.9%
Sauce
n/a
Cheese
468g
Dough weight
793g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourunbleached all-purpose flour3 1/4 cup · 461g
- salttable salt1 1/2 tsp · 9g
- sugarsugar2 tsp · 8.4g
- yeastinstant or rapid-rise yeast2 1/4 tsp · 9.5g
- waterwater1 1/4 cup · 283g
- oilplus 1/4 cup extra-virgin olive oil1 tsp · 4.5g
- sauce tomato1 can crushed tomatoesn/a
- oilextra-virgin olive oil1 tbsp · 13.6g
- cheese mozzarellamozzarella cheese1 lb · 454g
- cheese othergrated Parmesan cheese1/2 oz · 14g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal1/2 cup · 78g
- over cheeseunsalted butter7 tbsp · 126g
- over cheesegrated onion1/4 cup · 50g
- over cheesedried oregano1/4 tsp · 0.1g
- over cheese2 medium garlic cloves
- post bakecoarsely chopped fresh basil leaves2 tbsp · 3g
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- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Deep-Dish group marked.
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