Chicago deep-dishadvanced
Deep-Dish Spinach & Mushroom
The vegetarian deep-dish standard: wilted spinach, dry-sautéed cremini, raw chunky tomato. Pre-cooking the vegetables is the only step home cooks usually skip.
thick crustcheese-forwardslow bake
Part of the Chicago deep-dish family.
Equipment
- 9" round deep-dish pan (2" wall)
- rolling pin
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| All-purpose flour | 80.0% | 328 g |
| Semolina | 20.0% | 82 g |
| Water | 55.0% | 226 g |
| Fine sea salt | 2.0% | 8 g |
| Instant dry yeast | 0.5% | 2 g |
| Sugar | 1.0% | 4 g |
| Olive oil | 12.0% | 49 g |
| Total (1 × 700 g) | 170.5% | 700 g |
Toppings (per pizza)
Steps
- Prep vegetables15 min
Wilt spinach with a clove of garlic, drain, squeeze hard, chop. Dry-sauté sliced cremini for 5 minutes until water releases and re-evaporates.
- Mix10 min
Combine and knead 6–8 minutes.
- Cold ferment14 h
Refrigerate 12–18 hours.
- Pan press30 min
Oil pan; roll dough to 13 inches; press into pan and up the walls; rest 30.
- Build
Sliced mozzarella across the bottom and walls. Even layer of squeezed spinach and mushrooms. Crushed tomato on top. Light grate of parmesan.
- Bake35 min
450 °F middle rack, 30–40 minutes.
- Rest10 min
Rest 10 minutes before slicing.