← All pizzas
Gino's East Chicago Deep Dish Pizza
AZFoodie · food.com · 2009 · 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: 47%) · 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
500g
Water
237g
Hydration
47.4%
Salt
1.2%
Yeast
1.42%
Oil
10.9%
Sauce
—
Cheese
—
Dough weight
809g
Process
Bake temp
450°F / 232°C
Bake time
3-5 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 oil0.25 cup · 54.5g
- flourflour2.5 cup · 500g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal0.75 cup · 150g
- over cheesebutter2 tbsp · 28.4g