Chicago Style Deep Dish Pizza Crust
tranch · food.com · 1999 · Original
Chicago Deep-Dishas labeled by the source
DietVegetarian. Not vegan: eggs.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 63% hydration: drier than 59% of the 1,480 doughs that parse.
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 (this recipe: 63%) · 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
375g
Water
237g
Hydration
63.2%
Salt
n/a
Yeast
n/a
Oil
7.3%
Sauce
n/a
Cheese
n/a
Dough weight
648g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourall-purpose flour3 cup · 375g
- oilolive oil0.1 cup · 27.3g
- waterwater1 cup · 237g
- yeast1 package fast rising yeastn/a
- 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
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Deep-Dish group marked.
Or browse all 5130 pizza recipes.