Deep-Dish Pizza Dough
marthastewart.com · 2018 · Original
Chicago Deep-Dishinferred from the title
DietVegetarian. Not vegan: unsalted butter.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 71% hydration: wetter than 62% of the 1,480 doughs that parse.
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: 71%) · 425 to 500°F bake
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
0%
Sauce
n/a
Cheese
n/a
Dough weight
447g
Process
Bake details not stated on the source page.
Ingredients (5)
- waterwarm water3/4 cup · 178g
- yeastactive dry yeast1/2 tsp · 1.5g
- flourunbleached all-purpose flour2 cup · 250g
- saltkosher salt1 1/2 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
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 3.6% 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 71% 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.