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Chicago-Style Deep Dish Pizza

How To Feed A Loon · howtofeedaloon.com · 2020 · Original

Chicago Deep-Dishinferred from the title

DietNot vegetarian: italian sausage. Reviewed: italian sausage; butter.

Against 5,130 pizza recipes

Chicago Deep-Dish style, 73% hydration: wetter than 66% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 475°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

2.6%

Yeast

1.75%

Oil

0.6%

Sauce

1019g

Cheese

509g

Dough weight

749g

Process

Bake temp

475°F / 246°C

Bake time

28 min

Oven

home standard

Surface

cast iron pan

Ingredients (13)

  • flourall-purpose flour3 1/4 cup · 406g
  • saltsalt1 1/2 tsp · 9g
  • sugarsugar1 tbsp · 12.5g
  • yeast¼ oz. rapid rise yeast1/4 oz · 7.1g
  • waterwarm water1 1/4 cup · 296g
  • oilolive oil1 tbsp · 13.6g
  • sauce tomato⅔ cup tomato paste2/3 cup · 163g
  • sauce tomato¼ cup ground tomatoes1/4 cup · 61.3g
  • salt¼ tsp Kosher salt1/4 tsp · 1.5g
  • oil½ tsp extra-virgin olive oil1/2 tsp · 2.3g
  • sauce tomato. can whole tomatoes1 oz · 794g
  • cheese mozzarellamozzarella4 cup · 452g
  • cheese otherParmesan cheese1/2 cup · 56.5g

Toppings (4)

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

  • over cheese⅓ cup medium-ground cornmeal1/3 cup · 66.6g
  • over cheese¼ cup unsalted butter1/4 cup · 72g
  • over cheese¾ tsp oregano3/4 tsp · 0.4g
  • over cheeseItalian sausage14 oz · 397g

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