Chicago Deep Dish
Origin: Chicago, Illinois, USA · Category: Pan / Deep Dish
Deep-dish pan pizza with biscuit-like crust, often laminated with butter for flakiness. Cheese on bottom, fillings middle, sauce on top. Slower bake at lower temp. Lower hydration + high oil yields tender layered crust.
Baker's percentages
- Hydration
- 55%
- (52–58%)
- Salt
- 1.5%
- Oil
- 10%
- Sugar
- 1%
- Yeast type
- instant dry
- Yeast %
- 0.5%
- Flour
- all purpose
- Protein target
- 11%
Example: 1000g flour scaled out
- Flour: 1000g (all purpose)
- Water: 550g
- Salt: 15g
- Olive oil: 100g
- Sugar: 10g
- instant dry yeast: 5.00g
- Total dough: 1680g
Fermentation + bake
- Bulk (room temp)
- 1h
- Cold ferment
- 24h
- Ball rest
- 1h
- Bake temp
- 425°F
- Bake time
- 30–40 min
- Vessel
- 2-3 inch deep round pan (cast iron or anodized aluminum)
Technique
Roll out dough, optional butter-lamination (turn 3x like puff pastry) for flaky layers. Press into well-oiled deep pan. Cheese first (against dough to seal), fillings, sauce on top. Bake 30-40 min at 425°F.
Source
King Arthur Baking — Chicago Style Deep Dish
For full step-by-step recipe with photos and shaping technique, follow the source link above. This page provides the formula for use with the hydration calculator.
Related references on this site
- Flour spec: all purpose (11% protein) — protein, ash, absorption multiplier from publisher specs
- Hydration page: 55% — crumb structure, technique notes, typical bread styles at this hydration
- Baker's percentage explained — the math underlying every formula on this page
- Temperature ranges — how kitchen temp shifts ferment timing (relevant for the 1h room-temp bulk above)