PizzaLogic: Artisan Pizza Dough Calculator
Chicago Deep Dish Pizza Dough Recipe
Chicago deep dish pizza dough recipe for thick, buttery pan pizza. Flaky crust with 55% hydration and 18% oil using all-purpose flour for authentic deep-dish style.
Use this calculator to generate precise ingredient measurements and fermentation timing for your Chicago Deep Dish pizza dough. Simply adjust the parameters below to customize the recipe for your needs.
Use Advanced for pre-ferments & granular settings
Choose Your Style
Easy Same Day
Quick 6hr, family-friendly
Neapolitan
Soft, charred, classic
Modern Neapolitan (Canotto)
Puffy rim, high hydration
New York
Foldable, crispy, with oil
Detroit
Thick, airy, pan-baked
Sicilian
Thick, fluffy, focaccia-style
Bar/Tavern
Thin, crisp, buttery edge
Chicago Deep Dish
Thick, buttery, deep-pan
How Many Pizzas?
Common sizes: 8×10" (Lloyd), 10×14" (Detroit), 13×18" (half sheet)
When Do You Want to Bake?
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
Want more control?
Advanced mode lets you fine-tune fermentation time, temperature, and add pre-ferments like poolish or biga. Try Advanced Mode →
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Quick Presets
Dough Parameters
Dough Composition
Unavailable while a preferment is selected.
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% hyd
g
Recipe scales up so you can save this much aside for the next batch.
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Fermentation Schedule
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
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Ingredient Amounts & Preparation Instructions
About These Calculations
How PizzaLogic Calculates Your Recipe
1
Baker's Percentages
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
2
Yeast Calculation
A calibrated formula based on fermentation time and temperature that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
A calibrated formula based on fermentation time and temperature that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
3
Temperature Factor
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
4
Sourdough Adjustments
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
5
Climate & Altitude
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
6
Salt Inhibition
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
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Water Temperature (DDT)
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
Flour
567 grams
100%
Water
312 grams
Salt
11.3 grams
Yeast
0.84 grams
~1/4 teaspoon
Oil
102.1 grams
Sugar
8.5 grams
Preparation
1
Mix & Autolyse: Combine 567g flour and 312g water at 85°F (targeting 76°F final dough). Mix until no dry flour remains, then cover and rest for 15-20 minutes.
What is Autolyse?: Autolyse is a resting period where flour fully hydrates and gluten begins to develop naturally before salt or yeast are added. This improves dough extensibility and makes it easier to work with. Full autolyse guide →
2
Add Yeast, Salt, Sugar & Oil: Sprinkle 0.84g (~1/4 teaspoon) yeast over the dough and mix briefly to distribute. Add 11g salt and 8.5g sugar and 102g oil. Mix by hand (6-8 minutes) until fully developed, smooth and shiny.Adding yeast before salt gives it a chance to hydrate. Direct contact with undissolved salt can stress yeast cells.
Fermentation
3
Initial Rest: Cover and let the dough rest for 30-60 minutes. The dough should relax and become easier to handle.Intensive mixing develops gluten fully, so stretch and folds are not needed.
4
Divide Dough: Divide the dough into 2 equal pieces. Gently shape each piece into a smooth ball by folding the edges underneath and rolling with cupped hands.Use a kitchen scale for accuracy. Avoid adding extra flour—keep hands slightly damp if dough is sticky. ▶️ Watch video tutorial
5
Ball Fermentation: Place the dough balls in lightly oiled containers or on a lightly oiled tray, spacing them apart. Cover and let rise at room temperature for 3 hours. The balls should roughly double in size and feel puffy and airy.The dough is ready when it springs back slowly when poked. If it springs back quickly, it needs more time. If it doesn't spring back at all, it may be over-proofed.
Baking
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Preheat: Preheat oven to 425-450°F (220-230°C). No need to preheat the pan.
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Shape: Generously butter or oil the inside of your deep-dish pan (9-14 inch round) - you can also sprinkle cornmeal on the bottom for extra crunch. Press dough evenly across the bottom, then push it up the sides to form a 1-2 inch wall with no gaps or thin spots. Let the dough rest in the pan for 20-30 minutes until slightly puffy before assembling.
8
Add Toppings: Layer sliced (not shredded) mozzarella directly on the dough, covering the bottom completely. Add your toppings next. Finally, ladle crushed tomatoes or chunky sauce over the top. The sauce always goes last.Deep dish tradition: cheese on bottom protects it from the long bake, and the thick sauce layer on top keeps everything moist. Fill generously - deep dish is meant to be loaded.
9
Bake: Bake at 425-450°F (220-230°C) for 25-35 minutes until the crust is deep golden brown, the sauce is bubbling, and the edges pull away slightly from the pan.Let rest in the pan for 5-10 minutes before slicing - this lets the cheese set and makes it easier to cut clean slices. Run a knife or spatula around the edge before lifting out.
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More from PizzaLogic
- Pizza Dough Calculator - Calculate precise ingredients for any style
- Best Flour for Pizza Dough
- How to Cold Ferment Pizza Dough
- Best Yeast for Pizza Dough