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Uno Chicago Grill Deep Dish Pizza (Copy)
PrincessPage · food.com · 2011 · 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 (this recipe: 57%) · 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
313g
Water
178g
Hydration
56.9%
Salt
3.8%
Yeast
2.27%
Oil
18.9%
Sauce
368g
Cheese
—
Dough weight
573g
Process
Bake temp
450°F / 232°C
Bake time
7-8 min
Oven
home standard
Surface
cast iron pan
Ingredients (9)
- yeastactive dry yeast0.25 oz · 7.1g
- waterwarm water0.75 cup · 177.8g
- sugarsugar1 tsp · 4.2g
- oilcorn oil0.25 cup · 54.5g
- flourall-purpose flour2.5 cup · 312.5g
- saltsalt2 tsp · 12g
- oilolive oil1 tsp · 4.5g
- sauce tomatotomatoes1.5 cup · 367.5g
- 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