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Chicago-Style Deep Dish Pizza Recipe

State of Dinner · stateofdinner.com · 2020 · Original

Chicago Deep-Dishas labeled by the source

DietNot vegetarian: italian sausage.

Against 5,130 pizza recipes

Chicago Deep-Dish style, 68% hydration: wetter than 51% of the 1,480 doughs that parse.

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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: 68%) · 425 to 500°F bake

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

438g

Water

296g

Hydration

67.7%

Salt

2.1%

Yeast

n/a

Oil

0%

Sauce

794g

Cheese

369g

Dough weight

743g

Process

Bake temp

n/a

Bake time

20 to 28 min

Oven

home standard

Surface

cast iron pan

Bulk

2h

Ingredients (10)

  • flourall-purpose flour3 1/2 cup · 438g
  • saltsalt1 tsp · 6g
  • yeast1 pkg yeastn/a
  • waterwarm water1 1/4 cup · 296g
  • oilolive oil for coatingn/a
  • sauce tomato1 can crushed tomatoes1 oz · 794g
  • saltkosher salt1/2 tsp · 3g
  • sauce tomatocrushed red pepper flakes1/2 tsp
  • cheese mozzarellamozzarella cheese3/4 lb · 340g
  • cheese otherParmesan cheese1/4 cup · 28.3g

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheeseyellow cornmeal1/2 cup · 100g
  • over cheesebutter1/2 cup · 114g
  • over cheesearlic cloves
  • over cheesedried oregano1 tsp · 0.5g
  • post bake6 large fresh basil leaves
  • over cheeseItalian sausage3/4 lb · 340g

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