Chicago Deep Dish Pizza Recipe

• 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 

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.