← All pizzas
Chicago-Style Deep Dish Pizza
PJ Hamel · kingarthurbaking.com · 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: 53%) · 425–500°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
15.6%
Sauce
794g
Cheese
453g
Dough weight
842g
Process
Bake temp
425°F / 218°C
Bake time
10-10 min
Oven
home standard
Surface
cast iron pan
Bulk
0h
Ingredients (10)
- flourKing Arthur Unbleached All-Purpose Flour4 cup · 480g
- salttable salt1.75 tsp · 11g
- yeastinstant yeast2.75 tsp · 8.3g
- oilolive oil2 tbsp · 25g
- oilvegetable oil2 tbsp · 25g
- waterplus 2 tablespoons lukewarm water1 cup · 255g
- cheese mozzarellamozzarella cheese0.75 lb · 340.2g
- sauce tomato28-ounce can plum tomatoes28 oz · 793.8g
- 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 · 453.6g
- over cheese2 to 4 garlic cloves
- over cheese1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs1 tsp · 0.5g