Ryan Jarnutowski

Chicago Deep Dish Dough

Time

  • Prep: 30 min
  • Cook: 14 min
  • Rest: 1440 min

Yield

4 balls (250–300 g each)

Ingredients

Dough

  • 1000 g All-purpose flour
  • 550 g Water
    55% hydration
  • 40 g Olive oil
  • 40 g Butter (melted)
  • 50 g Cornmeal (optional)
  • 20 g Sea salt
  • 15 g Sugar
  • Yeast (ADY 5 g • IDY 4 g • fresh 10 g)

Instructions

  1. Mix dough with oil/butter (and optional cornmeal) just to combine; minimal kneading for tender bite.
  2. Rise until slightly puffy; press into a buttered deep-dish pan, building a tall sidewall.
  3. Layer sliced mozzarella on the bottom; add fillings (e.g., sausage/veg).
  4. Top with uncooked crushed tomatoes seasoned lightly; sprinkle hard cheese.
  5. Bake 420–450 °F until crust is golden and sauce bubbles, ~30–40 min; rest 10 min before slicing.