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Chicago Deep-Dish Pizza
ratherbeswimmin · food.com · 2012 · Original
Chicago Deep-Dish (aspirational)
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 · 425–500°F bake (this recipe: 400°F)
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
—
Hydration
—
Salt
0.7%
Yeast
1.55%
Oil
12.5%
Sauce
200g
Cheese
283g
Dough weight
504g
Process
Bake temp
400°F / 204°C
Bake time
2-3 min
Oven
home standard
Surface
cast iron pan
Ingredients (9)
- sugarsugar0.5 tsp · 2.1g
- yeastinstant dry yeast2.25 tsp · 6.8g
- flourall-purpose flour3.5 cup · 437.5g
- saltkosher salt0.5 tsp · 3g
- oilextra-virgin olive oil0.25 cup · 54.5g
- cheese otherprovolone cheese4 oz · 113.4g
- cheese mozzarellamozzarella cheese4 oz · 113.4g
- sauce tomato1 -1 1/2 cup marinara sauce1 cup · 200g
- cheese othergrated grana padano or 1/2 cup parmigiano-reggiano cheese0.5 cup · 56.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefine cornmeal0.5 cup · 100g
- over cheesepepperoni2 oz · 56.7g
- over cheesedried oregano0.5 tsp · 0.3g