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The Real Chicago Deep Dish Pizza Dough
owensjo · food.com · 2012 · 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 (this recipe: 71%) · 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
375g
Water
267g
Hydration
71.1%
Salt
2.4%
Yeast
2.53%
Oil
29.1%
Sauce
—
Cheese
—
Dough weight
775g
Process
Bake temp
450°F / 232°C
Bake time
5-10 min
Oven
home standard
Surface
cast iron pan
Bulk
6h
Ingredients (6)
- flourall-purpose flour3 cup · 375g
- waterwarm water1.125 cup · 266.6g
- oilcorn oil0.5 cup · 109g
- yeastyeast2.25 tsp · 9.5g
- sugarsugar1.5 tsp · 6.3g
- saltkosher salt1.5 tsp · 9g