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Bobby Flay's Chicago Deep-Dish Pizza Dough; Throwdown Recipe
Gianni 23 · food.com · 2009 · Original
chicago deep dish (asserted)
Baker's percentages
Flour
688g
Water
474g
Hydration
69.0%
Salt
3.5%
Yeast
—
Oil
15.8%
Sauce
—
Cheese
—
Dough weight
1295g
Process
Bake temp
450°F / 232°C
Bake time
40-40 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- yeast2 packages quick-rise dry yeast2 each · 0g
- waterwarm water2 cup · 474g
- oilvegetable oil0.25 cup · 54.5g
- oilolive oil0.25 cup · 54.5g
- flourall-purpose flour5.5 cup · 687.5g
- saltkosher salt4 tsp · 24g
Toppings (2)
- over cheeseyellow cornmeal100g
- over cheeseunsalted butter72g