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Bobby Flay's Chicago Deep-Dish Pizza Dough; Throwdown Recipe
Gianni 23 · food.com · 2009 · Original
Chicago Deep-Dish (asserted)
Chicago Deep-Dish (Chicago): buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake
Style norms: 50–60% hydration (this recipe: 69%) · 425–500°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
—
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 yeast—
- 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)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal0.5 cup · 100g
- over cheeseunsalted butter4 tbsp · 72g