Gino's East Chicago Deep Dish Pizza
AZFoodie · food.com · 2009 · Original
Chicago Deep-Dishas labeled by the source
DietVegetarian. Not vegan: butter.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 47% hydration: drier than 92% 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: 47%) · 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
500g
Water
237g
Hydration
47.4%
Salt
1.2%
Yeast
1.42%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
809g
Process
Bake temp
n/a
Bake time
10 to 25 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- waterwarm water1 cup · 237g
- yeast1 package yeast7.1g
- saltsalt1 tsp · 6g
- sugarsugar1 tsp · 4.2g
- oilolive oil1/4 cup · 54.5g
- flourflour2 1/2 cup · 500g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal3/4 cup · 150g
- over cheesebutter2 tbsp · 28.4g
Keep exploring
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Do something with it
- Scale this doughStart from 47% hydration and 1.2% 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 47% 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.
Or browse all 5130 pizza recipes.