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Deep-Dish Pizza

CookingONTheSide · food.com · 2007 · Original

Chicago Deep-Dishas labeled by the source

DietNot vegetarian: pepperoni.

Against 5,130 pizza recipes

Chicago Deep-Dish style, 62% hydration: drier than 66% of the 1,480 doughs that parse.

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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: 62%) · 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

253g

Water

158g

Hydration

62.5%

Salt

2.4%

Yeast

2.81%

Oil

26.9%

Sauce

n/a

Cheese

565g

Dough weight

492g

Process

Bake temp

n/a

Bake time

30 min

Oven

home standard

Surface

cast iron pan

Ingredients (11)

  • yeast1 package active dry yeast7.1g
  • waterwarm water2/3 cup · 158g
  • flourall-purpose flour1 cup · 125g
  • oilvegetable oil1/4 cup · 54.5g
  • flourwhole wheat flour1 cup · 128g
  • saltsalt1 tsp · 6g
  • cheese mozzarellamozzarella cheese2 cup · 226g
  • cheese otherswiss cheese1 cup · 113g
  • cheese othercheddar cheese1 cup · 113g
  • cheese otherparmesan cheese1 cup · 113g
  • sauce tomato8 plum tomatoesn/a

Toppings (7)

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

  • post bakefresh basil1 tbsp · 1.5g
  • over cheesefresh oregano1 tbsp · 1.5g
  • over cheesefresh marjoram1 tbsp · 12.5g
  • over cheesegarlic powder1 tsp · 4.2g
  • over cheese2 large green peppers
  • over cheeseonions1 1/2 cup · 300g
  • over cheese1 package pepperoni85g

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