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The Best Deep Dish Pizza Pie
glitter · food.com · 2004 · 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 · 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
444g
Water
—
Hydration
—
Salt
3.9%
Yeast
—
Oil
6.1%
Sauce
760g
Cheese
680g
Dough weight
493g
Process
Bake temp
450°F / 232°C
Bake time
45-50 min
Oven
home standard
Surface
cast iron pan
Ingredients (11)
- yeast1 package active dry yeast—
- sugarsugar1 tsp · 4.2g
- flourall-purpose flour3.25 cup · 406.3g
- saltsalt1.5 tsp · 9g
- oilolive oil2 tbsp · 27.2g
- flourflour3 tbsp · 37.5g
- cheese mozzarellamozzarella cheese1 lb · 453.6g
- cheese otherherkimer white cheddar cheese0.5 lb · 226.8g
- sauce tomatopeeled whole tomatoes16 oz · 453.6g
- sauce tomatotomato sauce1 cup · 245g
- sauce tomatotomato paste0.25 cup · 61.3g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesewhite cornmeal2 tbsp · 25g
- over cheeseItalian sausage1 lb · 453.6g
- over cheese2 medium onions
- over cheese1 large green pepper
- over cheesemushrooms6 oz · 170.1g
- over cheese1 slice black olives
- over cheesefennel1.5 tsp · 6.3g
- over cheesedried oregano1.5 tsp · 0.8g
- over cheesedried red pepper flakes1 tsp · 4.2g
- over cheesefresh ground black pepper0.125 tsp · 0.5g
- over cheesedried basil1 tsp · 0.5g