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Deep-dish Veggie Pizza
Ms B. · food.com · 2004 · 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 · 425–500°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
254g
Dough weight
58g
Process
Bake temp
425°F / 218°C
Bake time
15-20 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- oilolive oil0.25 cup · 54.5g
- saltsalt0.5 tsp · 3g
- cheese otherricotta cheese1 cup · 113g
- cheese othershredded pizza cheese1.25 cup · 141.3g
- sauce tomatocrushed red pepper flakes0.25 tsp
- sauce tomato4 roma tomatoes—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 packages prepared pizza crust393.4g
- over cheesesliced red onions1.5 cup · 300g
- over cheese2 cloves garlic
- over cheese1 package frozen chopped spinach283.5g
- over cheesepepper0.25 tsp · 1.1g
- over cheesesnipped fresh flat-leaf parsley2 tbsp · 3g