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Deep-Dish Pizza
CookingONTheSide · food.com · 2007 · 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: 62%) · 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
253g
Water
158g
Hydration
62.5%
Salt
2.4%
Yeast
2.81%
Oil
26.9%
Sauce
—
Cheese
565g
Dough weight
492g
Process
Bake temp
450°F / 232°C
Bake time
6-8 min
Oven
home standard
Surface
cast iron pan
Ingredients (11)
- yeast1 package active dry yeast7.1g
- waterwarm water0.6666666666666666 cup · 158g
- flourall-purpose flour1 cup · 125g
- oilvegetable oil0.25 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 tomatoes—
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 cheeseonions1.5 cup · 300g
- over cheese1 package pepperoni85.1g