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Chicago Style Deep Dish Pizza Crust
tranch · food.com · 1999 · 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: 63%) · 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
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 yeast—
- sugarsugar2 tsp · 8.4g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 large eggs
- over cheesethyme2 tbsp · 25g