Bobby Flay's Chicago Deep-Dish Pizza Dough; Throwdown Recipe
Gianni 23 · food.com · 2009 · Original
Chicago Deep-Dishas labeled by the source
DietVegetarian. Not vegan: unsalted butter.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 69% hydration: wetter than 53% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 69%) · 425 to 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
688g
Water
474g
Hydration
69.0%
Salt
3.5%
Yeast
n/a
Oil
15.9%
Sauce
n/a
Cheese
n/a
Dough weight
1295g
Process
Bake temp
450°F / 232°C
Bake time
40 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- yeast2 packages quick-rise dry yeastn/a
- waterwarm water2 cup · 474g
- oilvegetable oil1/4 cup · 54.5g
- oilolive oil1/4 cup · 54.5g
- flourall-purpose flour5 1/2 cup · 688g
- saltkosher salt4 tsp · 24g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal1/2 cup · 100g
- over cheeseunsalted butter4 tbsp · 72g
Keep exploring
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Do something with it
- Scale this doughStart from 69% hydration and 3.5% 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 69% 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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