CHICAGO DEEP DISH PIZZA RECIPE

Bring Chicago’s iconic deep-dish pizza to your professional kitchen with this recipe, built on the strength and fineness of MORCOTE® 00 Pizza Flour. This specialized flour provides the extensibility and gluten structure needed for layering buttery crusts that remain crisp on the outside while supporting generous fillings.

Crafted for commercial kitchens and HoReCa professionals, this dough delivers a balanced texture — light enough for slicing, yet sturdy enough to hold hearty tomato sauce, mozzarella, and your choice of meats or vegetables. Ideal for deep-dish pans and deck ovens, it’s a go-to formula for establishments offering authentic American-style pizza with gourmet appeal.

INGREDIENTS 

• MORCOTE® 00 Pizza Flour – 1000g
• Cornmeal/Semolina – as needed (optional mix-in) 
• Water – 550g to 580g 
• Olive Oil – 80g 
• Fresh Yeast / Dry Yeast – 20g / 7g 
• Salt – 20g 

METHOD 

Mixing: In a spiral mixer, combine flour, cornmeal, yeast, sugar, and salt. Add water slowly and mix for 4 minutes at slow speed, then at medium speed for 6–8 minutes. Dough should be soft, pliable, and slightly enriched. The final dough temperature should be 23°C to 25°C. 

Bulk Fermentation: Rest dough for 30 minutes, covered. Optional cold fermentation at 4°C to 6°C for 8–12 hours. 

Scaling & Shaping: Divide into 900 g balls for 30 cm pans. Press dough into oiled pans with 4–5 cm sides. Rest 15–20 minutes before topping. 

Assembly: 
• Base: mozzarella slices (200g–250g) 
• Toppings: Cooked sausage, vegetables, mushrooms 
• Sauce: prepare using SwissBake® Pizza Sugo or any other (200g) 
• Finish: Grated parmesan + olive oil drizzle 

Final Proof & Baking: Let topped pizza rest for 10–15 minutes prior to baking. Bake at 220°C to 230°C for 25–30 minutes. Crust should be crisp, cheese bubbling, and the overall base & sauce must be well cooked & moist. Rest for 5–10 minutes before slicing.