Chicago Deep Dish Pizza
Brown Eyed Baker · browneyedbaker.com · 2021 · Original
Chicago Deep-Dishinferred from the title
DietNot vegetarian: pepperoni. Reviewed: pepperoni; mozzarella; butter.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 73% hydration: wetter than 66% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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: 73%) · 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
406g
Water
296g
Hydration
72.9%
Salt
3.0%
Yeast
1.67%
Oil
4.5%
Sauce
794g
Cheese
482g
Dough weight
749g
Process
Bake temp
425°F / 218°C
Bake time
20 to 30 min
Oven
home standard
Surface
cast iron pan
Ingredients (12)
- flourall-purpose flour3 1/4 cup · 406g
- saltsalt1 1/2 tsp · 9g
- sugarsugar2 tsp · 8.4g
- yeastinstant yeast2 1/4 tsp · 6.8g
- waterwater1 1/4 cup · 296g
- oil+ 4 tablespoons olive oil1 tsp · 4.5g
- salt½ teaspoon salt1/2 tsp · 3g
- sauce tomatocanned crushed tomatoes28 oz · 794g
- sugar¼ teaspoon sugar1/4 tsp · 1.1g
- oilolive oil1 tbsp · 13.6g
- cheese mozzarellamozzarella cheese )1 lb · 454g
- cheese other¼ cup grated Parmesan cheese1/4 cup · 28.3g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½ cup yellow cornmeal1/2 cup · 100g
- over cheeseunsalted butter4 tbsp · 72g
- over cheese¼ cup grated onion1/4 cup · 50g
- over cheese¼ teaspoon dried oregano1/4 tsp · 0.1g
- over cheesearlic cloves
- post bakecoarsely chopped fresh basil2 tbsp · 3g
- over cheeseFreshly ground black pepper
- over cheesePepperoni
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 73% hydration and 3.0% 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 73% 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.
Or browse all 5130 pizza recipes.