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Deep-Dish Pizza Dough
Unknown · marthastewart.com · 2018 · Original
Chicago Deep-Dish (aspirational)
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: 71%) · 425–500°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
250g
Water
178g
Hydration
71.1%
Salt
3.6%
Yeast
0.60%
Oil
—
Sauce
—
Cheese
—
Dough weight
447g
Process
Bake temp
450°F / 232°C
Bake time
8-12 min
Oven
home standard
Surface
cast iron pan
Ingredients (5)
- waterwarm water0.75 cup · 177.8g
- yeastactive dry yeast0.5 tsp · 1.5g
- flourunbleached all-purpose flour2 cup · 250g
- saltkosher salt1.5 tsp · 9g
- sugarsugar2 tsp · 8.4g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseunsalted butter3 tbsp · 54g