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Chicago-Style Deep Dish Pizza

PJ Hamel · kingarthurbaking.com · Original

Chicago Deep-Dishas labeled by the source

DietNot vegetarian: italian sweet or hot sausage.

Against 5,130 pizza recipes

Chicago Deep-Dish style, 53% hydration: drier than 86% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 53%) · 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

480g

Water

255g

Hydration

53.1%

Salt

2.3%

Yeast

1.73%

Oil

10.4%

Sauce

794g

Cheese

453g

Dough weight

842g

Process

Bake temp

425°F / 218°C

Bake time

10 min

Oven

home standard

Surface

cast iron pan

Bulk

0h

Ingredients (10)

  • flourKing Arthur Unbleached All-Purpose Flour4 cup · 480g
  • salttable salt1 3/4 tsp · 11g
  • yeastinstant yeast2 3/4 tsp · 8.3g
  • oilolive oil2 tbsp · 25g
  • oilvegetable oil2 tbsp · 25g
  • waterplus 2 tablespoons lukewarm water1 cup · 255g
  • cheese mozzarellamozzarella cheese3/4 lb · 340g
  • sauce tomato28-ounce can plum tomatoes28 oz · 794g
  • sugargranulated sugar1 tbsp · 12.5g
  • cheese otherfreshly grated Parmesan or Asiago cheese1 cup · 113g

Toppings (5)

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

  • over cheeseyellow cornmeal3 tbsp · 35g
  • over cheesebutter4 tbsp · 57g
  • over cheeseItalian sweet or hot sausage1 lb · 454g
  • over cheese2 to 4 garlic cloves
  • over cheese1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs1 tsp · 0.5g

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