← All pizzas
Chicago Style Stuffed Pizza
allrecipes.com · 2000 · Original
Style not identified
DietNot vegetarian: spicy italian sausage - browned, diced pepperoni.
Against 5,130 pizza recipes
95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
356g
Hydration
94.8%
Salt
2.4%
Yeast
0.80%
Oil
7.3%
Sauce
123g
Cheese
283g
Dough weight
778g
Process
Bake temp
450°F / 232°C
Bake time
4 min
Oven
home standard
Surface
stone
Ingredients (9)
- sugarwhite sugar2 tsp · 8.4g
- waterwarm water1 cup · 237g
- yeastactive dry yeast1 tsp · 3g
- flourunbleached all-purpose flour3 cup · 375g
- saltsalt1 1/2 tsp · 9g
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellashredded mozzarella cheese9 oz · 255g
- cheese othergrated Parmesan cheese1/4 cup · 28.3g
- sauce tomatotomato sauce1/2 cup · 123g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal1/2 cup · 100g
- over cheesespicy Italian sausage - browned1/4 lb · 113g
- over cheesediced pepperoni1/3 cup · 50g
- over cheesechopped onion1/4 cup · 50g
- over cheesechopped green bell pepper0.1 cup · 25g
- over cheesedried oregano1 tsp · 0.5g
- over cheese3 cloves garlic
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 95% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.