How To Make Chicago-Style Deep Dish Pizza
Sally · sallysbakingaddiction.com · 2014 · Original
Chicago Deep-Dishinferred from the title
DietNot vegetarian: optional: 1/2 cup sliced pepperoni, optional: 4 slices bacon. Reviewed: optional pepperoni and bacon; cheeses.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 73% hydration: wetter than 67% 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: 73%) · 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
296g
Hydration
73.0%
Salt
3.0%
Yeast
1.72%
Oil
0%
Sauce
794g
Cheese
499g
Dough weight
734g
Process
Bake temp
425°F / 218°C
Bake time
20 to 28 min
Oven
home standard
Surface
cast iron pan
Bulk
2h
Ingredients (11)
- flour3 and 1/4 cups all-purpose flour3 1/4 cup · 406g
- salt1 and 1/4 teaspoons salt1 1/4 tsp · 7.5g
- sugargranulated sugar12g
- yeast2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast *2 1/4 tsp · 7g
- water1 and 1/4 cups slightly warm water1 1/4 cup · 296g
- oilolive oil for coatingn/a
- saltsalt3/4 tsp · 4.5g
- sauce tomatocrushed red pepper flakes1/2 tsp
- sauce tomatoone 28-ounce can crushed tomatoes*794g
- cheese mozzarellashredded mozzarella cheese*4 cup · 454g
- cheese othergrated parmesan cheese1/2 cup · 45g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal1/2 cup · 60g
- over cheeseunsalted butter1/2 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
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 73% hydration and 3.0% 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 73% 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.