Easy Deep Dish Pizza Dough
The Cafe Sucre Farine · thecafesucrefarine.com · 2022 · Original
Chicago Deep-Dishas labeled by the source
DietVegan. 10 ingredients checked. Reviewed: flour, yeast, water, sugar, salt, oil.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 55% hydration: drier than 84% of the 1,480 doughs that parse.
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: 55%) · 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
650g
Water
356g
Hydration
54.7%
Salt
2.8%
Yeast
2.51%
Oil
12.6%
Sauce
n/a
Cheese
n/a
Dough weight
1134g
Process
Bake temp
n/a
Bake time
7 to 10 min
Oven
home standard
Surface
cast iron pan
Ingredients (10)
- oilolive oil3 tbsp · 40.8g
- yeastdry active yeast2 1/4 tsp · 9.5g
- water¾ cup hot tap water3/4 cup · 178g
- sugar1-2 tablespoons granulated sugar1 tbsp · 12.5g
- flourall-purpose flour2 cup · 250g
- saltkosher salt1 1/2 tsp · 9g
- oilextra virgin olive oil3 tbsp · 40.8g
- flourflour2 cup · 400g
- yeastinstant yeast2 1/4 tsp · 6.8g
- water¾ cup very hot tap water3/4 cup · 178g
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- Scale this doughStart from 55% hydration and 2.8% 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 55% 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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