Deep Dish Pizza Dough
AmandaAOates · food.com · 2003 · Original
Chicago Deep-Dishas labeled by the source
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 44% hydration: drier than 97% 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: 44%) · 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
800g
Water
356g
Hydration
44.4%
Salt
0.8%
Yeast
n/a
Oil
13.6%
Sauce
n/a
Cheese
n/a
Dough weight
1284g
Process
Bake details not stated on the source page.
Ingredients (6)
- waterwater1 1/2 cup · 356g
- yeast1 package active dry yeastn/a
- sugarsugar1 tsp · 4.2g
- flourbread machine flour4 cup · 800g
- oilolive oil1/2 cup · 109g
- saltsalt1 tsp · 6g
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