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Deep-Dish Pizza
Unknown · tasteofhome.com · 2018 · 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: 63%) · 425–500°F bake (this recipe: 130°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
375g
Water
237g
Hydration
63.2%
Salt
0.8%
Yeast
1.89%
Oil
19.4%
Sauce
1191g
Cheese
706g
Dough weight
699g
Process
Bake temp
130°F / 54°C
Bake time
35-35 min
Oven
home standard
Surface
cast iron pan
Ingredients (11)
- flour3-1/2 cups all-purpose flour3 cup · 375g
- yeast1 package quick-rise yeast7.1g
- sugar1-1/2 teaspoons sugar1 tsp · 4.2g
- saltsalt0.5 tsp · 3g
- waterwater1 cup · 237g
- oilolive oil0.3333333333333333 cup · 72.7g
- cheese mozzarellashredded part-skim mozzarella cheese6 cup · 678g
- sauce tomato1 can diced tomatoes793.8g
- sauce tomato1 can tomato sauce226.8g
- sauce tomato1 can tomato paste170.1g
- cheese othergrated Parmesan cheese0.25 cup · 28.3g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal0.25 cup · 50g
- over cheeseTOPPINGS:
- over cheeseeach garlic powder0.25 tsp · 0.1g
- over cheesebulk Italian sausage1 lb · 453.6g
- over cheese48 slices pepperoni
- over cheesesliced fresh mushrooms0.5 lb · 226.8g