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Chicago Deep Dish Pizza
Farideh Sadeghin · gozney.com · 2023 · 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: 40%) · 425–500°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
310g
Water
125g
Hydration
40.3%
Salt
5.8%
Yeast
1.35%
Oil
26.3%
Sauce
1g
Cheese
955g
Dough weight
542g
Process
Bake temp
400°F / 204°C
Bake time
1-2 min
Oven
home standard
Surface
cast iron pan
Ingredients (11)
- yeastactive dried yeast1 tsp · 4.2g
- sugar¾ teaspoon granulated sugar0.75 tsp · 3.2g
- waterwater125 ml · 125g
- oilolive oil3 tbsp · 40.8g
- flourall-purpose flour310g
- sauce tomatocrushed red pepper flakes1 tsp
- sauce tomato1 793-gram can crushed tomatoes1g
- saltkosher salt2 tsp · 12g
- cheese mozzarellasliced mozzarella cheese675g
- cheese otherricotta cheese225g
- cheese othergrated parmesan cheese55g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseunsalted butter3 tbsp · 54g
- over cheeseyellow cornmeal40g
- over cheese1 small yellow onion
- over cheesedried oregano1 tsp · 0.5g
- over cheesearlic cloves
- over cheesesweet Italian sausage170g
- over cheesenduja170g
- over cheesesliced pepperoncini56g
- over cheese1 small shallot or ¼ red onion