PIZZERIA UNO CHICAGO DEEP DISH PIZZA
- Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
- Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
- Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
- Punch it down and knead it briefly.
- Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan.
- Let the dough rise 15-20 minutes before filling.
- Preheat the oven to 500°F.
- While the dough is rising, prepare the filling.
- Cook the sausage until it is no longer pink and drain the excess fat.
- When the dough has finished its second rising, lay the cheese over the dough shell.
- Distribute the sausage and garlic over the cheese.
- Top with the tomatoes.
- Sprinkle on the seasonings and Parmesan cheese.
- Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
- Lift up a section of the crust from time to time with a spatula to check its color. The crust will be golden brown when done.
- Serve immediately.
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Number Of Ingredients 6
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
COPYCAT PIZZERIA UNO "CHICAGO DEEP DISH" PIZZA DOUGH
I've eaten a few times at Pizza Uno, it's one of the few chain places I like because they have a good veggie burger with actual veggie sides! (And their peanut butter cup dessert thing is to die for.) As a New Yorker I know what really good pizza is and have so many wonderful independent pizzerias right in my own backyard, hence it'd be sinful for me to get pizza from a chain ;) But I'm posting this from my "Awesome Restaurant Recipes" e-book to share with those who'd like to recreate the dough at home to have with the sauce and toppings of their choice; the only thing I changed in the original recipe is to use canola or sunflower oil instead of vegetable oil since that's what I keep around due to nutritive properties. And I'm always trying homemade pizza recipes of all kinds and varying the recipes with different flours, oils additions, etc. I think this would be good subbing half wheat flour and adding some nutritional yeast and spices. What I found interesting about this recipe is that you don't proof the yeast with any type of sugar, and cornmeal in the actual dough instead of just sprinkling on the bottom. Of course, I'm including both bread machine and old school instructions.
Provided by the80srule
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
- OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
- Blend in 1 cup of flour, and all the cornmeal, salt, and oil. Mix well with a large spoon.
- Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
- Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
- Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
- Punch it down and knead briefly. Go to Step #8. Didn't want to do all that just to have another rise later? Check out the bread machine instructions!
- BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.
- Press the dough into an oiled 15-inch deep dish pan. Let it rise for another 20 minutes before pre-baking.
- After the rise in the pan is finished, bake at 450F for 10 minutes. Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.) I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.
- Don't have a deep-dish pan? Can probably split this up among casserole dishes and large pie pans.
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Top Asked Questions
How do you make Uno Pizzeria Chicago Deep Dish pizza with sausage?You can make Uno Pizzeria Chicago Deep Dish Pizza with sausage at home with this copycat recipe. Cook sausage until browned and crumbly. Generously brush a heavy 10-inch round cake or springform pan with olive oil or cooking spray. In a large mixer bowl, sprinkle yeast into warm water and stir until yeast is dissolved.
What is Chicago style deep dish pizza?Chicago Style Deep Dish Pizza is vastly different from other pizzas, so much so that not even the dough is the same. This dough recipe is similar to other hand tossed recipes. Chicago Deep Dish crust is more similar to a buscuit than to bread.
Where did Chicago's Pizzeria Uno originate?It came to be in 1943 inside the kitchen of a converted 19th Century mansion built with the Mears family’s lumber money at 29 E. Ohio St. — today the site of Pizzeria Uno. There were no written records. No recipes. No vintage photos. But Chicago had produced a unique and enduring variation on traditional Italian and American pizzas.
Is Giordano's the first deep dish pizza in Chicago?The story of Chicago-style pizza is the same. Many food historians have pointed to Pizzeria Uno as being the first restaurant to offer Chicago-style deep dish. But now, many other Chicago deep-dish pizza restaurants have tried their hand at this local delicacy, and Giordano’s is one of them.