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Deep Dish Pizza Dough
AmandaAOates · food.com · 2003 · 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: 44%) · 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
800g
Water
356g
Hydration
44.4%
Salt
0.8%
Yeast
—
Oil
14.8%
Sauce
—
Cheese
—
Dough weight
1284g
Process
Bake temp
450°F / 232°C
Bake time
8-12 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- waterwater1.5 cup · 355.5g
- yeast1 package active dry yeast—
- sugarsugar1 tsp · 4.2g
- flourbread machine flour4 cup · 800g
- oilolive oil0.5 cup · 109g
- saltsalt1 tsp · 6g