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Pizzeria Uno Chicago Deep Dish Pizza
grberk · food.com · 2007 · Original
Chicago Deep-Dish (aspirational)
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 · 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
700g
Water
237g
Hydration
—
Salt
0.9%
Yeast
1.01%
Oil
7.8%
Sauce
411g
Cheese
454g
Dough weight
1005g
Process
Bake temp
450°F / 232°C
Bake time
45-60 min
Oven
home standard
Surface
cast iron pan
Bulk
0h
Ingredients (8)
- waterwarm tap water1 cup · 237g
- yeastactive dry yeast0.25 oz · 7.1g
- flourflour3.5 cup · 700g
- saltsalt1 tsp · 6g
- oilvegetable oil0.25 cup · 54.5g
- cheese mozzarellamozzarella cheese1 lb · 453.6g
- sauce tomato1 can diced tomatoes411.1g
- cheese othergrated parmesan cheese4 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecourse ground cornmeal0.5 cup · 100g
- over cheeseItalian sausage1 lb · 453.6g
- over cheesearlic cloves
- post bake5 fresh basil leaves