Chicago Style Deep Dish Pizza
seasonsandsuppers.ca · 2017 · Original
Chicago Deep-Dishinferred from the title
DietNot vegetarian: inch hot or mild italian sausage links. Reviewed: Italian sausage; cheese.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 95% hydration: wetter than 99% 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: 95%) · 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
188g
Water
178g
Hydration
94.8%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
400g
Cheese
340g
Dough weight
365g
Process
Bake temp
425°F / 218°C
Bake time
5 to 7 min
Oven
home standard
Surface
cast iron pan
Bulk
1h
Ingredients (8)
- waterlukewarm water3/4 cup · 178g
- yeastactive dry yeastn/a
- flourall-purpose flour1 1/2 cup · 188g
- oil. olive oiln/a
- sugar. honeyn/a
- cheese mozzarellaMozzarella cheese10 oz · 284g
- cheese otherFreshly grated Parmesan cheese1/2 cup · 56.5g
- sauce tomatopizza sauce2 cup · 400g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal1/4 cup · 50g
- over cheese4 8-inch Hot or Mild Italian sausage links
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 0.0% 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 95% 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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