Deep Dish Pizza Recipe
preppykitchen.com · 2025 · Original
Chicago Deep-Dishinferred from the title
DietNot vegetarian: italian sausage, pepperoni slices.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 75% hydration: wetter than 73% 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: 75%) · 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
210g
Water
158g
Hydration
75.3%
Salt
2.9%
Yeast
1.43%
Oil
0%
Sauce
250g
Cheese
452g
Dough weight
395g
Process
Bake details not stated on the source page.
Ingredients (10)
- water⅔ cup warm water )2/3 cup · 158g
- yeastactive dry yeast1 tsp · 3g
- sugargranulated sugar1 tsp · 4.2g
- flourall-purpose flour )1 3/4 cup · 210g
- saltsalt1 tsp · 6g
- cheese mozzarellasliced mozzarella or provolone cheese )8 oz · 226g
- cheese mozzarellagrated mozzarella cheese )8 oz · 226g
- sauce tomatopizza sauce )1 cup · 250g
- oilolive oil1 tbsp · 13.6g
- cheese otherFreshly grated Parmesan cheesen/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese¼ cup fine yellow cornmeal )1/4 cup · 40g
- over cheesebutter2 tbsp · 28.4g
- over cheeseItalian sausage )12 oz · 340g
- over cheesepepperoni slices )2 oz · 56g
- over cheeseFreshly chopped basil
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- Scale this doughStart from 75% hydration and 2.9% 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 75% 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.
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