Copycatpizzeriaunochicagodeepdishpizzadough Recipes

PIZZERIA UNO CHICAGO DEEP DISH PIZZA

Steps:

• 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.

CHICAGO DEEP DISH PIZZA RECIPE

Steps:

• Combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed.
• Mix until blended, about 1 minute.
• Add the water and melted butter. Continue mixing on low speed until fully incorporated, 1 - 2 minutes, scraping the sides and bottom of the bowl occasionally.
• Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4 - 5 minutes.
• Using your hands, coat a medium bowl with 1 teaspoon of the olive oil.
• Transfer dough to the bowl, turning once to coat with oil.
• Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 - 60 minutes.
• Melt butter in a medium saucepan over medium heat.
• Add onion, oregano and salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.
• Add garlic. Cook just until fragrant, about 30 seconds.
• Stir in tomatoes and sugar. Increase the heat to medium-high.
• Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups, about 25 minutes.
• Turn off heat.
• Stir in the basil and oil.
• Season with salt and pepper to taste.
• To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle.
• Using an offset spatula, spread the softened butter over the surface of the dough, leaving a 1/2-inch border around the edges.
• Starting at the short end, roll the dough into a tight cylinder.
• With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle.
• Fold into thirds like a business letter. Pinch the seams to form a ball.
• Return to the oiled bowl.
• Cover tightly with plastic wrap.
• Let rise in the refrigerator until nearly doubled in size, 40 - 50 minutes.
• Preheat the oven to 425°F.
• Coat a 9-inch round cake pan with 2 tablespoons of olive oil.
• Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick.
• Transfer dough to the pan.
• Lightly press the dough into the pan, working into the corners and 1 inch up the sides. If the dough resists stretching, let rest 5 minutes before trying again.
• Sprinkle shredded mozzarella over the surface of the dough.
• Spread tomato sauce over the cheese.
• Top with Parmesan.
• Bake until the crust is golden brown, 20 - 30 minutes.
• Remove from the oven and let rest 10 minutes before slicing and serving.

UNO DEEP DISH PIZZA

Steps:

• 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.
• Add 1½ cups of the flour, ⅓ cup oil, and ½ teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly.
• Beat for 2 minutes at high speed, scraping bowl often. Add in as much of the remaining flour as you can while beating the dough.
• Cover and let the dough rise in a warm place until double. Punch down. Let rest 5 minutes.
• Preheat oven to 500 degrees.
• Place the dough into the pan. Using oiled hands, spread dough evenly over the bottom and partially up sides of the pan.
• Cover the pan and let the dough rise until nearly double, about 30 minutes.
• Arrange cheese slices in a ¼-inch thick layer on dough.
• Gently press the sausage on the cheese.
• Using your hands, gently crush tomatoes into small pieces over the sausage.
• Sprinkle oregano, basil, and Parmesan on top.
• Bake at 500 degrees for about 25 to 30 minutes or until the edge of the crust is crisp and golden brown.
• If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time.
• Let the pizza stand 5 to 10 minutes before cutting.

UNO CHICAGO GRILL DEEP DISH PIZZA (COPY)

Steps:

• Dissolve the yeast with warm water and sugar in a mixing bowl.
• Add the corn oil and blend.
• Add flour and salt and mix thoroughly until the dough is smooth and pliable. If using a stand mixer for 4 minutes at medium or by hand knead for 7 to 8 minutes.
• Turn the dough out and knead by hand an additional 2 minutes.
• Coat a bowl with olive oil, place the dough ball in the bowl turning once to cover it with oil. Cover with plastic wrap and a towel and let it rise for two hours.
• Do not punch the dough down. Spead it across the bottom and up the sides of a 12 inch deep dish pizza or cake pan. (I cover the bottom of my pan with olive oil first - a lot of olive oil).
• For the sauce: in a mixing bowl combine the tomatoes, oregano, basil and romano.
• Line the dough with mozzarella and provolone completely covering the dough and then put your sauce and toppings.
• Bake on the middle rack of a preheated 475 degree oven for 20 - 25 minutes - the crust should be golden brown. Allow the pizza to rest 3-4 minutes before cutting.