Chicago Deep Dish Pizza

Note: You will need a Standard Home Oven for proper baking of this dough.

  Bakers' % in grams in ounces Recommended
Flour 100% 561 g 19.8 oz All Purpose Flour
Water 61% 342 g 12.1 oz Water
Yeast or Starter 1.0000% 5.610 g 0.198 oz Active Dry Yeast
Salt 1.40% 7.85 g 0.28 oz Salt
Oil/Lards/Shortening 9.99% 56.0 g 2.0 oz Vegetable Oil
Sugar 2.00% 11.220 g 0.4 oz Refined Granulated Sugar
Other 9.99% 56.04 g 2.0 oz Corn Meal
Totals   1040 g 36.68 oz  


* The above ingredients will yeild 4 doughballs of 260 grams each.

Want to customize this recipe for more or less dough? Use the calculator below. You may want to add a few grams to compensate for residue left in the mixing bowl.

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See ounces to grams conversion here.


Instructions from the forum thread:

In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt. Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes. The dough should be somewhat moist and smooth, not sticky. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.

For complete instructions on how to make the DKM Deep Dish Pizza, please follow the link below.

For more information on this dough, photos and insight, CLICK HERE to view the forum thread.