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Chicago-Style Stuffed Spinach Pizza
Hey Jude · food.com · 2004 · Original
Style not identified
DietVegetarian. Not vegan: shredded mozzarella cheese, freshly grated parmesan cheese, freshly grated romano cheese.
Against 5,130 pizza recipes
95% hydration: wetter than 96% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
800g
Water
758g
Hydration
94.7%
Salt
n/a
Yeast
n/a
Oil
12.5%
Sauce
794g
Cheese
396g
Dough weight
1671g
Process
Bake temp
n/a
Bake time
20 to 40 min
Oven
home standard
Surface
stone
Ingredients (12)
- yeast2 packages active dry yeastn/a
- sugarsugar1 tbsp · 12.5g
- waterwarm water2 cup · 474g
- oilvegetable oil1/3 cup · 72.7g
- flour4 -6 cups flour4 cup · 800g
- oilolive oil2 tbsp · 27.2g
- sauce tomato1 can crushed tomatoes in puree794g
- saltsalt1/4 tsp · 1.5g
- water3 packages frozen chopped spinach284g
- cheese mozzarellashredded mozzarella cheese2 1/2 cup · 283g
- cheese otherfreshly grated parmesan cheese1/2 cup · 56.5g
- cheese otherfreshly grated romano cheese1/2 cup · 56.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 clove garlic
- over cheesedried oregano2 tsp · 1g
- over cheesedried basil1 1/2 tsp · 0.8g
- over cheesefresh ground black pepper1/4 tsp · 1.1g
- over cheesefresh mushrooms8 oz · 227g
- over cheese2 cloves garlic
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