Deep Dish Pizza Recipe
Crazy for Crust · crazyforcrust.com · 2023 · Original
Chicago Deep-Dishas labeled by the source
DietPossibly vegetarian: two lines could not be resolved (to 1 cup pizza sauce, other toppings as desired). Reviewed: mozzarella; 'other toppings as desired' unresolved.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 57% hydration: drier than 81% 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: 57%) · 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
279g
Water
158g
Hydration
56.7%
Salt
1.6%
Yeast
n/a
Oil
14.6%
Sauce
100g
Cheese
113g
Dough weight
489g
Process
Bake temp
425°F / 218°C
Bake time
20 min
Oven
home standard
Surface
cast iron pan
Ingredients (8)
- flour1 ¾ to 2 ¼ cups all-purpose flour1 3/4 cup · 279g
- yeast1 package Fleischmann'n/a
- sugarsugar1 1/2 tsp · 6.3g
- salt¾ teaspoon salt3/4 tsp · 4.5g
- water⅔ cup very warm water )2/3 cup · 158g
- oilolive oil3 tbsp · 40.8g
- sauce tomato½ to 1 cup pizza sauce1/2 cup · 100g
- cheese mozzarella1 to 2 cups shredded mozzarella cheese1 cup · 113g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseOther toppings as desired
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Do something with it
- Scale this doughStart from 57% hydration and 1.6% 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 57% 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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