Chicago Deep Dish
Napo · napo.pizza · Original
Chicago Deep-Dishinferred from the title
DietNot vegetarian: sliced pepperoni, cooked and crumbled bacon.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 74% hydration: wetter than 68% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 74%) · 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
406g
Water
300g
Hydration
73.9%
Salt
1.9%
Yeast
1.72%
Oil
6.7%
Sauce
794g
Cheese
499g
Dough weight
761g
Process
Bake temp
425°F / 218°C
Bake time
20 to 28 min
Oven
home standard
Surface
cast iron pan
Cold ferment
1h
Bulk
2h
Ingredients (10)
- flourAll-purpose flour406g
- saltSalt1.3 tsp · 7.8g
- sugarGranulated sugar12g
- yeastInstant yeast7g
- waterWater300 ml · 300g
- oilOlive oil2 tbsp · 27.2g
- sauce tomatoCrushed red pepper flakes1/2 tsp
- sauce tomatoCrushed tomatoes794g
- cheese mozzarellaShredded mozzarella cheese454g
- cheese otherGrated parmesan cheese45g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseYellow cornmeal60g
- over cheeseUnsalted butter57g
- over cheeseGrated onion33g
- over cheeseDried oregano1 tsp · 0.5g
- over cheese3 cloves Garlic cloves
- over cheeseSliced pepperoni50g
- over cheese4 slices Cooked and crumbled bacon
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 74% hydration and 1.9% 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 74% 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.