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Vegetable Lovers' Deep-Dish Pizza
Unknown · marthastewart.com · 2018 · 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: 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
—
Water
390g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
200g
Cheese
241g
Dough weight
431g
Process
Bake temp
450°F / 232°C
Bake time
12-15 min
Oven
home standard
Surface
cast iron pan
Ingredients (6)
- oilextra-virgin olive oil3 tbsp · 40.8g
- saltKosher salt and freshly ground pepper—
- water1 can artichoke hearts in water389.8g
- cheese mozzarellalow-moisture mozzarella8 oz · 226.8g
- sauce tomatoEasy Pizza Sauce1 cup · 200g
- cheese otherParmigiano-Reggiano0.5 oz · 14.2g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small onion
- over cheese1 orange or yellow bell pepper
- over cheesebroccolini8 oz · 226.8g
- over cheese5 cloves garlic
- over cheesered-pepper flakes0.5 tsp · 2.1g
- over cheeselightly packed chopped fresh oregano1 tbsp · 1.5g
- over cheese1 recipe Deep-Dish Pizza Dough