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Chicago Style Deep Dish Pizza Crust
tranch · food.com · 1999 · Original
chicago deep dish (asserted)
Baker's percentages
Flour
375g
Water
237g
Hydration
63.2%
Salt
—
Yeast
—
Oil
7.3%
Sauce
—
Cheese
—
Dough weight
648g
Process
Bake temp
450°F / 232°C
Bake time
8-12 min
Oven
home standard
Surface
cast iron pan
Bulk
3h
Ingredients (5)
- flourall-purpose flour3 cup · 375g
- oilolive oil0.125 cup · 27.3g
- waterwater1 cup · 237g
- yeast1 package fast rising yeast1 each · 0g
- sugarsugar2 tsp · 8.4g
Toppings (2)
- over cheese2 large eggs
- over cheesethyme25g