Chicago Style Pizza Recipe
The Fresh Cooky · thefreshcooky.com · 2023 · Original
DietNot vegetarian: pepperoni, italian sausage, canadian bacon.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 73% hydration: wetter than 66% 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: 73%) · 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
406g
Water
296g
Hydration
72.9%
Salt
2.6%
Yeast
1.67%
Oil
0%
Sauce
794g
Cheese
509g
Dough weight
734g
Process
Bake temp
425°F / 218°C
Bake time
25 to 28 min
Oven
home standard
Surface
cast iron pan
Bulk
2h
Ingredients (13)
- flourall-purpose flour3 1/4 cup · 406g
- saltkosher salt1 tsp · 6g
- sugargranulated sugar1 tbsp · 12.5g
- yeastactive dry yeast )2 1/4 tsp · 6.8g
- waterslightly warm water1 1/4 cup · 296g
- oilOlive oil for coating the bowln/a
- cheese mozzarellamozzarella cheese4 cup · 452g
- cheese other½ cup parmesan cheese )1/2 cup · 56.5g
- cheese other1 small onionn/a
- salt¾- 1 teaspoon kosher salt3/4 tsp · 4.5g
- sauce tomato½ teaspoon crushed red pepper flakes1/2 tsp
- sauce tomatocan crushed tomatoes*1 oz · 794g
- sugar¼ teaspoon brown sugar1/4 tsp · 1.1g
Toppings (14)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½ cup yellow cornmeal1/2 cup · 100g
- over cheese½ cup butter1/2 cup · 114g
- over cheesebutter2 tbsp · 36g
- over cheese3 cloves garlic
- over cheesedried oregano1 tsp · 0.5g
- over cheesepepperoni6 oz · 170g
- over cheese1-2 teaspoons Italian Seasoning blend1 tsp · 4.2g
- over cheeseItalian sausage6 oz · 170g
- over cheeseCanadian bacon
- over cheeseArtichoke Hearts
- over cheeseSliced bell peppers
- over cheeseSliced sweet or red onions
- over cheeseSliced mushrooms
- over cheeseSliced Olives
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 73% hydration and 2.6% 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 73% 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.
Or browse all 5130 pizza recipes.