8.  Chicago Deep-dish Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

Medium-gluten Flour

84

   21 lb          

   10 lb     8 oz

   13-1/2 oz

Yellow Cornmeal

16

     4 lb          

     2 lb          

     2-1/2 oz

Water

44

   11 lb          

     5 lb     8 oz

           7 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

2

                8 oz

                4 oz

        2-1/4 t

Salt

1

                4 oz

                2 oz

           3/4 t

Oil

10

     2 lb     8 oz

     1 lb     4 oz

    1-5/8  oz

Yield

   39 lb     8 oz

   19 lb   12 oz

          25 oz

lb = pound   oz = ounce   t = teaspoon   T = Tablespoon

NOTES: Every pan pizza in Chicago has a different recipe, but this one is commonly associated with Chicago-style deep dish pizza. We’re specifying a medium protein flour in the 10 to 11.5 percent range, often known as H&R or hotel and restaurant flour. You might substitute high gluten, but increase water 2 to 3 percent.

For a Sample Production Procedure, go to the “Sample Production Procedure” section of the Pizza Dough-making chapter.


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