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)
Chicago Deep Dish bakes in a deep-dish pizza panShop deep-dish pizza pan on Amazon →As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you.

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

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

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  • Digital kitchen scale (0.1 g)Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

    View on Amazon →
  • Dutch oven / combo cookerDutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

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  • Banneton proofing basketBanneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

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  • Bread lameBread lame

    A sharp lame scores clean ears — the cut that decides whether the loaf opens up or bursts at the side.

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  • Bench scraperBench scraper

    Steel scraper handles wet, sticky high-hydration dough without tearing the gluten you just built.

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  • High-protein bread flourHigh-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

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  • Danish dough whiskDanish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

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Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

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Gear guides — what actually matters

Common questions

What hydration is Chicago Deep Dish pizza dough?

Chicago Deep Dish uses 55% hydration (range 52–58%). For 1000g flour: 550g water, 15g salt (1.5%), 100g olive oil (10%), 10g sugar (1%), 5.00g instant-dry yeast (0.5%). Source: King Arthur Baking — Chicago Style Deep Dish.

What temperature do you bake Chicago Deep Dish?

Chicago Deep Dish bakes 30–40 minutes at 425°F in a 2-3 inch deep round pan (cast iron or anodized aluminum). 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.

How long do you ferment Chicago Deep Dish dough?

Bulk ferment 1 hours at room temperature, then 24 hours cold-ferment in the refrigerator. After dividing and balling, rest 1 hours at room temperature before stretching.

What flour is best for Chicago Deep Dish?

Chicago Deep Dish traditionally uses all purpose flour with 11% protein content. Higher protein flours strengthen gluten for 55% hydration handling.