Chicago Style Deep Dish Pizza Cast Iron Pan Recipe
Satisfying Slice · satisfyingslice.com · 2024 · Original
Chicago Deep-Dishas labeled by the source
DietNot vegetarian: links sweet italian sausage, mini pepperoni cups.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 70%) · 425 to 500°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
313g
Water
217g
Hydration
69.5%
Salt
2.9%
Yeast
0.96%
Oil
0.7%
Sauce
510g
Cheese
n/a
Dough weight
557g
Process
Bake temp
500°F / 260°C
Bake time
30 min
Oven
home standard
Surface
cast iron pan
Ingredients (13)
- flourall-purpose flour2 1/2 cup · 313g
- yeastactive dry yeast1 tsp · 3g
- waterwater warmed to ~100F1/4 cup · 59.3g
- waterice water2/3 cup · 158g
- sugardiastatic malt1 tbsp · 12.5g
- saltfine sea salt1 1/2 tsp · 9g
- sauce tomatotomato paste2/3 cup · 170g
- sauce tomatofinely crushed tomatoes1/3 cup · 85g
- sauce tomatohand crushed tomatoes1 1/3 cup · 255g
- salt1 pinch fine sea saltn/a
- oilextra virgin olive oil1/2 tsp · 2.3g
- cheese mozzarella9 slices Mozzarella cheesen/a
- cheese otherparmesan cheese1 tbsp
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal1 1/2 tbsp · 18.8g
- over cheeseunsalted butter2 tbsp · 36g
- over cheesedried oregano3/4 tsp · 0.4g
- over cheesebutter1/2 tbsp · 7.1g
- over cheese3 links sweet Italian sausage
- over cheese32 slices mini pepperoni cups )32 cup · 4800g
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Do something with it
- Scale this doughStart from 70% 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 70% 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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