Chicago Deep-Dish Pizza

ratherbeswimmin · food.com · 2012 · Original

Chicago Deep-Dishas labeled by the source

DietNot vegetarian: pepperoni.

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

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

438g

Water

n/a

Hydration

n/a

Salt

0.7%

Yeast

1.55%

Oil

12.5%

Sauce

200g

Cheese

283g

Dough weight

504g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Bake temp

n/a

Bake time

45 min

Oven

home standard

Surface

cast iron pan

sugarsugar1/2 tsp · 2.1g
yeastinstant dry yeast2 1/4 tsp · 6.8g
flourall-purpose flour3 1/2 cup · 438g
saltkosher salt1/2 tsp · 3g
oilextra-virgin olive oil1/4 cup · 54.5g
cheese otherprovolone cheese4 oz · 113g
cheese mozzarellamozzarella cheese4 oz · 113g
sauce tomato1 -1 1/2 cup marinara sauce1 cup · 200g
cheese othergrated grana padano or 1/2 cup parmigiano-reggiano cheese1/2 cup · 56.5g

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.