BEST HOMEMADE DEEP DISH PIZZA EVER - GLUTEN FREE
Dads That Cook · dadsthatcook.com · 2026 · Original
Chicago Deep-Dishas labeled by the source
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
Chicago Deep-Dish style, one of 73 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 500°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
550°F / 288°C
Bake time
10 to 15 min
Oven
home standard
Surface
cast iron pan
Ingredients (5)
- flour1 Caputo Gluten Free Flourn/a
- watercold water3 1/3 cup · 790g
- saltsalt5 tsp · 30g
- oilolive oil5 tsp · 22.5g
- yeastRapidRise instant yeast2 1/4 tsp · 7.1g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefor non-gluten-free)
- over cheeseStand mixer
- over cheese8x10” sheet pan
- over cheeseCutting board
- over cheeseKnife
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Deep-Dish group marked.
Or browse all 5130 pizza recipes.