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Deep-Dish Florentine Pizza
Chef Zephyr · food.com · 2008 · Original
Chicago Deep-Dish (asserted)
Chicago Deep-Dish (Chicago): buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake
Style norms: 50–60% hydration (this recipe: 64%) · 425–500°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
464g
Water
296g
Hydration
63.9%
Salt
1.9%
Yeast
1.53%
Oil
2.9%
Sauce
227g
Cheese
510g
Dough weight
803g
Process
Bake temp
450°F / 232°C
Bake time
15-18 min
Oven
home standard
Surface
cast iron pan
Bulk
0.08333333333333333h
Ingredients (11)
- yeast1 package active dry yeast7.1g
- waterwarm water1 cup · 237g
- sugarsugar1 tbsp · 12.5g
- oilolive oil1 tbsp · 13.6g
- saltsalt1.5 tsp · 9g
- flourwhite flour2 cup · 400g
- flourwhole wheat flour0.5 cup · 64g
- cheese mozzarellamozzarella cheese16 oz · 453.6g
- sauce tomato2 cans pizza sauce226.8g
- waterwater0.25 cup · 59.3g
- cheese othergrated parmesan cheese0.5 cup · 56.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesewhite cornmeal0.5 cup · 100g
- over cheesemild Italian sausage1 lb · 453.6g
- over cheese1 package frozen chopped spinach283.5g
- over cheesechopped onion0.5 cup · 100g
- over cheesearlic clove
- over cheese1 jar sliced mushrooms127.6g