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Deep-Dish Florentine Pizza

Chef Zephyr · food.com · 2008 · Original

Chicago Deep-Dishas labeled by the source

DietNot vegetarian: mild italian sausage.

Against 5,130 pizza recipes

Chicago Deep-Dish style, 64% hydration: drier than 58% of the 1,480 doughs that parse.

See how all 5,130 pizza recipes compare →

Chicago Deep-Dish (Chicago): buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake

Tradition: 50 to 60% hydration (this recipe: 64%) · 425 to 500°F bake

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

n/a

Bake time

15 to 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 1/2 tsp · 9g
  • flourwhite flour2 cup · 400g
  • flourwhole wheat flour1/2 cup · 64g
  • cheese mozzarellamozzarella cheese16 oz · 454g
  • sauce tomato2 cans pizza sauce227g
  • waterwater1/4 cup · 59.3g
  • cheese othergrated parmesan cheese1/2 cup · 56.5g

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesewhite cornmeal1/2 cup · 100g
  • over cheesemild Italian sausage1 lb · 454g
  • over cheese1 package frozen chopped spinach284g
  • over cheesechopped onion1/2 cup · 100g
  • over cheesearlic clove
  • over cheese1 jar sliced mushrooms128g

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