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Chicago Deep Dish Pizza

House of Nash Eats · houseofnasheats.com · 2016 · Original

Chicago Deep-Dishinferred from the title

DietVegetarian. Not vegan: shredded part-skim mozzarella cheese, grated parmesan cheese, salted butter.

Against 5,130 pizza recipes

Chicago Deep-Dish style, 73% hydration: wetter than 66% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

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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: 73%) · 425 to 500°F bake (this recipe: 425°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

406g

Water

296g

Hydration

72.9%

Salt

3.0%

Yeast

2.34%

Oil

0%

Sauce

794g

Cheese

482g

Dough weight

735g

Process

Bake temp

425°F / 218°C

Bake time

20 to 30 min

Oven

home standard

Surface

cast iron pan

Bulk

1h

Ingredients (10)

  • flourunbleached all-purpose flour3 1/4 cup · 406g
  • yeastinstant or rapid-rise yeast2 1/4 tsp · 9.5g
  • sugargranulated sugar2 tsp · 8.4g
  • saltsalt1 1/2 tsp · 9g
  • waterwater1 1/4 cup · 296g
  • sauce tomatocrushed tomatoes28 oz · 794g
  • oilextra-virgin olive oiln/a
  • oilolive oiln/a
  • cheese mozzarellashredded part-skim mozzarella cheese16 oz · 454g
  • cheese othergrated Parmesan cheese1/4 cup · 28.3g

Toppings (8)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheeseyellow cornmeal1/2 cup · 100g
  • over cheesesalted butter
  • over cheesegrated onion1/4 cup · 50g
  • over cheese2 cloves minced garlic
  • over cheesedried oregano1/2 tsp · 0.3g
  • over cheese1 bay leaf
  • over cheeseblack pepper1/4 tsp · 1.1g
  • post bakefresh basil

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