Chicago deep-dish pizza in a deep round pan

Dough spec

Flour

All-purpose flour

Hydration

50%

Salt

2.2%

Oil

12%

Scale this guide

This dough is sized to the pan, not a per-pizza ball weight — use the pan/tray dough calculator with this pan's dimensions and the deep_dish loading band for a different pan size. Open the full dough calculator for more control, or the fermentation schedule builder to work backwards from a target bake time using this guide’s room temperature long fermentation approach.

Steps

1. MixMachine-mix to a firm, rich, oil-heavy dough — closer in feel to a pastry dough than a lean bread dough.
2. Bulk fermentBulk ferment at room temperature for 2-4 hours.
3. ShapePress the dough by hand up the sides of a deep, well-oiled round pan, building a tall wall that will hold the fillings.
4. TopLayer low-moisture mozzarella directly against the dough first — this is deliberately the reverse of most styles, and is what protects the crust from the long bake.
5. TopAdd toppings (Italian sausage as a full patty layer is traditional) on top of the cheese.
6. TopFinish with a chunky, often uncooked crushed-tomato sauce spread over the very top.
7. BakeBake at around 220-230C for 30-45 minutes given the pizza's thickness — check the centre isn't still raw before removing.
8. RestRest for at least 10-15 minutes before cutting — this pizza collapses badly if cut straight from the oven.

Bake notes

The long bake and reverse layering exist for the same reason: keeping cheese and crust away from direct exposure to the sauce's moisture over 30-45 minutes.