The Real Chicago Deep Dish Pizza Dough
owensjo · food.com · 2012 · Original
Chicago Deep-Dishinferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 71% hydration: wetter than 60% 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: 71%) · 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
375g
Water
267g
Hydration
71.1%
Salt
2.4%
Yeast
2.53%
Oil
29.1%
Sauce
n/a
Cheese
n/a
Dough weight
775g
Process
Bake temp
n/a
Bake time
5 to 10 min
Oven
home standard
Surface
cast iron pan
Bulk
6h
Ingredients (6)
- flourall-purpose flour3 cup · 375g
- waterwarm water1.1 cup · 267g
- oilcorn oil1/2 cup · 109g
- yeastyeast2 1/4 tsp · 9.5g
- sugarsugar1 1/2 tsp · 6.3g
- saltkosher salt1 1/2 tsp · 9g
Keep exploring
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Do something with it
- Scale this doughStart from 71% hydration and 2.4% 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 71% 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.
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