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Chicago-Style Pan Pizza
Unknown · tasteofhome.com · 2018 · Original
other (asserted)
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
794g
Cheese
283g
Dough weight
12g
Process
Bake temp
500°F / 260°C
Bake time
25-35 min
Oven
home standard
Surface
stone
Ingredients (6)
- cheese mozzarellashredded part-skim mozzarella cheese2 cup · 226g
- oilolive oil2 tsp · 9g
- sauce tomato1 can diced tomatoes793.8g
- saltsalt0.5 tsp · 3g
- sauce tomatofennel seed0.5 tsp
- 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 cheese1 loaf frozen bread dough
- over cheesebulk Italian sausage1 lb · 453.6g
- over cheesesliced fresh mushrooms0.5 lb · 226.8g
- over cheese1 small onion
- over cheesedried oregano0.75 tsp · 0.4g
- over cheesegarlic powder0.25 tsp · 1.1g