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Chicago Style Stuffed Pizza
Unknown · allrecipes.com · 2000 · Original
other (asserted)
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
284g
Dough weight
778g
Process
Bake temp
450°F / 232°C
Bake time
8-12 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
- saltsalt1.5 tsp · 9g
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellashredded mozzarella cheese9 oz · 255.2g
- cheese othergrated Parmesan cheese0.25 cup · 28.3g
- sauce tomatotomato sauce0.5 cup · 122.5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow cornmeal0.5 cup · 100g
- over cheesespicy Italian sausage - browned0.25 lb · 113.4g
- over cheesediced pepperoni0.33333334326744 cup · 50g
- over cheesechopped onion0.25 cup · 50g
- over cheesechopped green bell pepper0.125 cup · 25g
- over cheesedried oregano1 tsp · 0.5g
- over cheese3 cloves garlic