Reference
- Hydration
- 54%
- Oil
- 20%
- Load
- 6.4 h-eq
- Instant dry yeast
- 0.242%
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.63 g for a 460 g dough ball
Farine
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gLab sheet
Chicago deep dish is a pizza in a deep pan, with a rich, short crust, almost a pastry, topped upside down (cheese, meat, then tomatoes) and baked about 30–45 min. Hydration is low, within 48–60%, and oil very high (12–30%).
Every dimension is a window, not a single number: two doughs at 60% and 62% hydration are both Neapolitan. The marker shows the typical value.
The style has been tied to Chicago since the 1940s. Fornello places it at confidence C: practice varies from one pizzeria to the next and no standard brings them together.
The dough holds a lot of fat (12–30%), sometimes laminated, and a little sugar (0–3%). Cornmeal is often added. It is worked little, because no elastic network is wanted. A ball weighs 400–750 g.
Experiment
The calculator below is already set to this style, with a starting schedule. Change hydration, salt, oil or the fermentation schedule: the yeast is recalculated, and the indicator tells you whether you are still inside the style’s window.
Farine
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gEau
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gLevure
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gThis is the same calculator as on the Calculator page. Your settings stay in your browser; nothing is sent. Open the full calculator
The bake is long, 30–45 min, at 205–240 °C (400–465 °F). Hence the inverted order of ingredients: the cheese at the bottom protects the dough, the tomatoes on top keep the cheese from burning.
Variants to try
Each variant moves one parameter inside the style’s window. The engine recalculates the yeast so the fermentation load follows the schedule. The button loads the variant into the calculator above.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.63 g for a 460 g dough ball
Hydration at the minimum: a shorter, almost sandy crust.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.65 g for a 460 g dough ball
Hydration at the top of the window: a more supple crumb.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.61 g for a 460 g dough ball
Fat at the maximum of the window: a more friable crust.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.65 g for a 460 g dough ball
Because the bake lasts thirty-five minutes or more: on top, it would burn.
Yes, a deep round pan, well oiled, works.
No. The style is lightly fermented; the starting schedule is short.
Same family, or close in hydration and bake.