← All pizzas
How To Make Chicago-Style Deep Dish Pizza
Sally · sallysbakingaddiction.com · 2014 · 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: 73%) · 425–500°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
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 (11)
- flour3 and 1/4 cups all-purpose flour3.25 cup · 406g
- salt1 and 1/4 teaspoons salt1.25 tsp · 7.5g
- sugargranulated sugar12g
- 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 coating—
- saltsalt0.75 tsp · 4.5g
- sauce tomatocrushed red pepper flakes0.5 tsp
- sauce tomatoone 28-ounce can crushed tomatoes*794g
- cheese mozzarellashredded mozzarella cheese*4 cup · 453.6g
- cheese othergrated parmesan cheese0.5 cup · 45g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal0.5 cup · 60g
- over cheeseunsalted butter0.5 cup · 113g
- over cheese1 small onion
- over cheesedried oregano1 tsp · 0.5g
- over cheesearlic cloves
- over cheeseoptional: 1/2 cup sliced pepperoni
- over cheeseoptional: 4 slices bacon