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How To Make Chicago-Style Deep Dish Pizza
Sally · sallysbakingaddiction.com · 2014 · Original
chicago deep dish (aspirational)
Baker's percentages
Flour
406g
Water
296g
Hydration
73.0%
Salt
3.0%
Yeast
1.72%
Oil
—
Sauce
794g
Cheese
499g
Dough weight
734g
Process
Bake temp
425°F / 218°C
Bake time
4-5 min
Oven
home standard
Surface
cast iron pan
Bulk
2h
Ingredients (12)
- flour3 and 1/4 cups all-purpose flour3.25 cup · 406g
- salt1 and 1/4 teaspoons salt1.25 tsp · 7.5g
- sugargranulated sugar1 each · 12g
- yeast2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast *2.25 tsp · 7g
- water1 and 1/4 cups slightly warm water1.25 cup · 296.3g
- oilolive oil for coating0 each · 0g
- saltsalt0.75 tsp · 4.5g
- sauce tomatocrushed red pepper flakes0.5 tsp · 0g
- sauce tomatoone 28-ounce can crushed tomatoes*0 oz · 794g
- sugargranulated sugar0.25 tsp · 1.1g
- cheese mozzarellashredded mozzarella cheese*4 cup · 453.6g
- cheese othergrated parmesan cheese0.5 cup · 45g
Toppings (8)
- over cheeseyellow cornmeal60g
- over cheeseunsalted butter113g
- over cheeseunsalted butter28g
- over cheese1 small onion
- over cheesedried oregano0.5g
- over cheesearlic cloves
- over cheeseoptional: 1/2 cup sliced pepperoni
- over cheeseoptional: 4 slices bacon