Chicago-style / Deep Dish

Made in a deep round baking pan, Chicago-style/deep-dish pizza is traditionally made with a dense relatively low-gluten, low-hydration dough. The crust must be firm and substantial, like a pie crust, with tall sides to accommodate the large amount of cheese, tomato sauce and other ingredients typically filled in reverse order.

Best Flour for your Chicago / Deep-Dish Style Pizza:
Hotel & Restaurant All Purpose Flour

Versatility, good volume and fermentation tolerance define the craftsmanship of dough made from this flour, with even crumb coloring and silky texture to balance out a wide range of pizza toppings and sauces.

Protein: 9 - 13% Moisture: 14% max
Pack sizes:
25 lb. bag ; 50 lb. bag

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