American · Style guide
Short chop; fatty, biscuit-like inside
Tall Chicago pie in a deep pan-rich crust, cheesy layers, capped with sauce.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 47% |
|---|---|
| Salt | 1.8% of flour |
| Oil | 18% |
| Sugar | 1.5% |
| Yeast (IDY) | 0.6% of flour |
| Total timeline | 6 h at 20°C |
| Bulk ferment | 2 h |
|---|---|
| Cold ferment | 0 h |
| Bench / ball proof | 4 h |
| Cold placement | pan |
Same-day: brief bulk, then press into the buttered tin for the in-pan rise (not ball-out like thin crust). Longer cold is optional; this preset skips it.
Chicago deep dish is usually dated to 1943 at Pizzeria Uno, where a deep, oiled pan turned pizza into a savoury pie. Assembly is practical: cheese first, then fillings, and sauce on top so it can bake longer without burning. The crust is often enriched with oil, resulting in a tender, almost pastry-like bite. It is its own Chicago tradition beside thin-crust pizza. Knives and forks are expected.
The Chicago Deep Dish preset in 8Bit.Pizza starts around 47% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Chicago Deep Dish timeline is about 6 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
When you want a hearty, meal-like pizza. Great for deep pans and longer bakes. Ideal for lots of fillings and sauce.