Deep-dish Veggie Pizza
Ms B. · food.com · 2004 · Original
Chicago Deep-Dishas labeled by the source
DietVegetarian. Not vegan: ricotta cheese, shredded pizza cheese.
Against 5,130 pizza recipes
Chicago Deep-Dish style, one of 73 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
425°F / 218°C
Bake time
15 to 20 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- oilolive oil1/4 cup · 54.5g
- saltsalt1/2 tsp · 3g
- cheese otherricotta cheese1 cup · 113g
- cheese othershredded pizza cheese1 1/4 cup · 141g
- sauce tomatocrushed red pepper flakes1/4 tsp
- sauce tomato4 roma tomatoesn/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesliced red onions1 1/2 cup · 300g
- over cheese2 cloves garlic
- over cheese1 package frozen chopped spinach284g
- over cheesepepper1/4 tsp · 1.1g
- over cheesesnipped fresh flat-leaf parsley2 tbsp · 3g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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