Deep Dish Pizza (Like Pizza Hut)
Half-Elf · food.com · 2012 · Original
Chicago Deep-Dishas labeled by the source
DietVegetarian. Not vegan: skim milk.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 45% hydration: drier than 96% 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: 45%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
292g
Liquid, as water
132g
Hydration
45.3%
Salt
1.0%
Yeast
3.26%
Oil
9.3%
Sauce
227g
Cheese
n/a
Dough weight
486g
Process
Bake temp
n/a
Bake time
10 to 15 min
Oven
home standard
Surface
cast iron pan
Bulk
0.08333333333333333h
Ingredients (7)
- oiloil2 tbsp · 27.2g
- dairy doughskim milk3/4 cup · 150g
- sugarsugar1 tsp · 4.2g
- flourall-purpose flour2 1/3 cup · 292g
- yeastfast rising yeast2 1/4 tsp · 9.5g
- salttable salt1/2 tsp · 3g
- sauce tomato1 can Hunts tomato sauce227g
Keep exploring
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Do something with it
- Scale this doughStart from 45% hydration and 1.0% 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 45% 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.
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