Gluten-Free Deep Dish Pizza
Jonathan Brasil · kingarthurbaking.com · Original
Chicago Deep-Dishinferred from the title
DietVegetarian. Not vegan: mozzarella cheese.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 85% hydration: wetter than 90% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 85%) · 425 to 500°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
200g
Water
170g
Hydration
85.0%
Salt
2.3%
Yeast
3.00%
Oil
15.5%
Sauce
74g
Cheese
142g
Dough weight
424g
Process
Bake temp
450°F / 232°C
Bake time
n/a
Oven
home standard
Surface
cast iron pan
Bulk
1h
Ingredients (8)
- flourKing Arthur Gluten-Free Pizza Flour2 cup · 200g
- sugargranulated sugar1 tbsp · 12.5g
- yeastinstant yeast2 tsp · 6g
- salttable salt3/4 tsp · 4.5g
- waterwater3/4 cup · 170g
- oilolive oil2 1/2 tbsp · 31g
- cheese mozzarellamozzarella cheese1 1/4 cup · 142g
- sauce tomato1/3 to 1/2 cup tomato sauce or pizza sauce1/3 cup · 74g
Keep exploring
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Do something with it
- Scale this doughStart from 85% hydration and 2.3% 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 85% 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.
Or browse all 5130 pizza recipes.