16h
- Whisk 60g bread flour, 60g room-temperature water, and a 0.1g IDY in a container until smooth.
- Cover loosely and ferment at room temperature for 12 to 16 hours until bubbly and slightly domed.
Chicago Pan
Deep pan crust with an airy poolish crumb, black pepper aroma & tall frico wall
A modern artisan evolution of Chicago pan pizza, inspired by pizzerias like Milly's Pizza in a Pan. Combines the towering depth of a Chicago pan with an open, custard-tender crumb powered by an overnight poolish preferment. The crust features subtle cracked black pepper warmth and a crisp, pan-fried bottom framed by a tall caramelized cheese crown.
Calculator
Pick Your Pan
RECOMMENDED PAN: Dark Hard-Anodized Steel (LloydPans) or Seasoned Blue Steel
Using glass or shiny aluminum?
Light-colored metal and Pyrex glass reflect heat away from the bottom. Place your oven rack on the lowest level, preheat a baking steel or stone directly beneath the pan, and add 3–5 minutes to your bake time to crisp the bottom crust.
Pan Shape
Pan Size
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pan area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 92.5% | ||
| Whole Wheat Flour | 7.5% | ||
| Water | 65.0% | ||
| Fine Sea Salt | 2.2% | ||
| Olive Oil | 2.5% | ||
| Honey | 2.5% | ||
| Coarse Black Pepper | 0.50% | ||
| IDY | 0.33% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Uncooked Tomato Magic Sauce | 2.65 | ||
| Low-Moisture Mozzarella | 4.60 | ||
| Meats (Pepperoni / Sausage) | 1.60 | ||
| Vegetables & Toppings | 1.30 | ||
| Piped Ricotta & Post-Bake Drizzles | 0.600 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature485°F
Bake Time18-22 min
SurfacePreheated Baking Stone or Steel on Center Rack
Preheat oven with baking steel/stone at 475°F–500°F for 45–60 mins. Bake pan directly on steel for 18–22 mins until frico wall is dark mahogany. Within 30 seconds of extraction, run a thin offset spatula around perimeter wall to break cheese seal, lift onto wire rack to rest 2–3 mins, slice into wedges.
Phase 1: Preferment Preparation (Day 1)
Poolish, biga, or levain pre-ferment (12–16 hours prior to main mix)
Phase 2: Main Dough & Mixing (Day 2)
Flour blending, preferment breakdown, hydration rest & kneading
2m
- In mixer bowl, combine mature poolish (120g), remaining water (96g), bread flour (162g), whole wheat flour (18g), honey (6g), coarse black pepper (1.2g), and yeast (0.7g IDY).
- Mix on low speed 1-2 minutes until a shaggy mass forms.
- Cover and rest for 45 to 60 minutes.
4m
- Add fine sea salt (5.3g) and olive oil (6g).
- Mix on low speed for 3 to 4 minutes only.
- Do not mix to full windowpane stage; minimal development maintains a tender, biscuit-like crumb.
Phase 3: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
4h
- Bulk ferment in a lightly oiled container at 72°F–75°F for 3 to 4 hours until roughly doubled.
- Round into a tight ball, seal in an airtight container, and refrigerate for 36 hours.
3h
- Coat the interior base and walls of a 12" Lloyd PSTK pan with 15g-20g olive oil.
- Press cold dough outward to corners.
- Cover and proof at room temperature for 2.5 to 3 hours until puffy and fully relaxed.
Phase 4: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Stand 1/4-inch thick slices of cold mozzarella vertically around the entire circumference against the pan wall.
- Tile bottom with remaining cheese slices.
- Ladle raw Tomato Magic sauce over the cheese base (leaving a 1/2-inch reveal at the wall) and distribute pre-bake toppings.
Phase 5: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
22m
- Bake pan directly on preheated baking steel/stone at 475°F–500°F for 18 to 22 minutes until cheese wall is dark mahogany.
- Within 30 seconds of removal, run a thin offset spatula around perimeter wall to vent steam, lift onto a wire rack, rest 2-3 mins, apply post-bake garnishes, and slice into wedges.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment3-4h
Cold Ferment36h
Final Proof3h
12-16h room poolish. Mix final dough with 45-60m hydration rest, minimal knead. 3-4h room bulk, 36h cold proof. 2.5-3h room temp pan proof in oiled Lloyd pan before topping.