Uno Chicago Grill Deep Dish Pizza (Copy)
PrincessPage · food.com · 2011 · Original
Chicago Deep-Dishas labeled by the source
DietVegetarian. Not vegan: romano cheese.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 57% hydration: drier than 80% 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: 57%) · 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
313g
Water
178g
Hydration
56.9%
Salt
3.8%
Yeast
2.27%
Oil
18.9%
Sauce
368g
Cheese
n/a
Dough weight
573g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
cast iron pan
Ingredients (9)
- yeastactive dry yeast1/4 oz · 7.1g
- waterwarm water3/4 cup · 178g
- sugarsugar1 tsp · 4.2g
- oilcorn oil1/4 cup · 54.5g
- flourall-purpose flour2 1/2 cup · 313g
- saltsalt2 tsp · 12g
- oilolive oil1 tsp · 4.5g
- sauce tomatotomatoes1 1/2 cup · 368g
- cheese otherromano cheese2 tbsp
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoregano1 tsp · 0.5g
- over cheesebasil1 tsp · 0.5g
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- Scale this doughStart from 57% hydration and 3.8% 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 57% 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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