Cornmeal Pizza Dough
Inquiring Chef · inquiringchef.com · 2019 · Original
Chicago Deep-Dishas labeled by the source
DietVegetarian. Not vegan: melted butter.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 47% hydration: drier than 92% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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: 47%) · 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
500g
Water
237g
Hydration
47.4%
Salt
n/a
Yeast
1.90%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
801g
Process
Bake temp
425°F / 218°C
Bake time
10 min
Oven
home standard
Surface
cast iron pan
Ingredients (4)
- flourall-purpose flour4 cup · 500g
- yeastinstant or "2 1/4 tsp · 9.5g
- oilolive oil1/4 cup · 54.5g
- water+ 2 tablespoons water1 cup · 237g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal3 tbsp · 37.5g
- over cheesemelted butter4 tbsp · 56.8g
Keep exploring
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Do something with it
- Scale this doughStart from 47% hydration and 0.0% 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 47% 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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