Pizzeria Uno Pizza Crust For Bread Machine Recipes

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UNO PIZZA DOUGH



Uno Pizza Dough image

Don't know how authentic this is, but I do love Uno's pizza so I intend to try this soon. Although, the recipe doesn't say, I bake my pizzas at 450 degrees for about 10 to 12 minutes.

Provided by Marie

Categories     Breads

Time 30m

Yield 2 12inch pizzas

Number Of Ingredients 9

1 cup warm water
1 package active dry yeast
2 tablespoons brown sugar
2 tablespoons milk
1 tablespoon melted butter
4 teaspoons olive oil
1 teaspoon salt
1 tablespoon cornmeal
3 cups flour

Steps:

  • Directions for electric mixer: Add water, brown sugar and yeast to a bowl and stir.
  • Let sit 5 minutes until creamy.
  • Add milk, butter, oil, salt and corn meal to yeast mixture and mix for 30 seconds.
  • Add 2 1/2 cups of flour and mix with paddle for 5 minutes on speed 2.
  • Scrape the sides of the bowl and form dough into a ball.
  • Pour remaining flour (1/2 cup) around the outsides.
  • Use dough hook and mix for for 5 minutes on speed 2.
  • Remove dough from mixer and place in well greased glass bowl.
  • Place damp towel on top of bowl and let rise in warm spot for 1 hour or until double in size.

Nutrition Facts : Calories 900.7, Fat 17.6, SaturatedFat 5.6, Cholesterol 17.4, Sodium 1235.4, Carbohydrate 161.8, Fiber 6.3, Sugar 13.9, Protein 21.7

COPYCAT PIZZERIA UNO "CHICAGO DEEP DISH" PIZZA DOUGH



Copycat Pizzeria Uno

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

Categories     Vegan

Time 2h15m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 6

1 cup warm water
2 1/4 teaspoons active dry yeast (1 0.25-oz packet)
3 1/2 cups all-purpose flour
1/2 cup coarse cornmeal
1 teaspoon kosher salt
1/4 cup canola oil (or sunflower)

Steps:

  • 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.

PIZZERIA UNO CHICAGO DEEP DISH PIZZA



Pizzeria Uno Chicago Deep Dish Pizza image

Make and share this Pizzeria Uno Chicago Deep Dish Pizza recipe from Food.com.

Provided by grberk

Categories     European

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup warm tap water (110-115 degrees)
1/4 ounce active dry yeast
3 1/2 cups flour
1/2 cup course ground cornmeal
1 teaspoon salt
1/4 cup vegetable oil
1 lb mozzarella cheese, sliced thin
1 lb Italian sausage, removed from the casing and crumbled
1 (14 1/2 ounce) can diced tomatoes, drained
2 garlic cloves, peeled and minced
5 fresh basil leaves, chopped fine
4 tablespoons grated parmesan cheese

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.

PIZZA CRUST (BREAD MACHINE)



Pizza Crust (Bread Machine) image

My family loves homemade pizza and using my bread machine to make the dough really takes the work out of it. This recipe make a soft thick crust. Sometimes I sprinkle the crust with garlic salt to add even more flavor. Prep time does not include cycle time, as bread machines vary.

Provided by PuglyDuckling

Categories     Yeast Breads

Time 42m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup water, room temperature
2 tablespoons olive oil
3 cups all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 teaspoons active dry yeast

Steps:

  • Layer in bread pan according to manufacturer's recommendations.
  • Select'dough' setting.
  • When dough cycle is done, pat dough into greased 12x15-inch jelly roll pan.
  • Prick dough with fork.
  • Bake in preheated 400 degree oven for 7 minutes.
  • Remove from oven and add desired toppings.
  • Baste crust edges with butter.
  • Return to oven for 15-20 minutes or until cheese is melted and crust is done.

WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH



World's Easiest Bread Machine Pizza Dough image

Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Feel free to try different spices if you don't like any of the ones in this recipe.

Provided by soxinsc

Categories     Bread     Pizza Dough and Crust Recipes

Time 2h5m

Yield 4

Number Of Ingredients 12

1 cup warm water
3 tablespoons olive oil
3 tablespoons white sugar
1 teaspoon sea salt
3 cups all-purpose flour
1 teaspoon minced garlic
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
¼ teaspoon dried cilantro
¼ teaspoon paprika
2 ¼ teaspoons active dry yeast

Steps:

  • Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 82.3 g, Fat 11.2 g, Fiber 3.2 g, Protein 10.7 g, SaturatedFat 1.6 g, Sodium 445.3 mg, Sugar 9.7 g

PIZZA CRUST FOR BREAD MACHINE



Pizza Crust for Bread Machine image

A crusty, chewy pizza crust! Our family's favorite! Try make two pizza crusts at once by removing the dough from the machine once it hits the rise cycle and place in a separate bowl. Now you are ready to begin the second crust!

Provided by Marian Collins

Categories     Bread     Pizza Dough and Crust Recipes

Yield 12

Number Of Ingredients 7

1 ¼ cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 cup semolina flour
½ teaspoon white sugar
1 teaspoon salt
2 teaspoons olive oil
2 teaspoons active dry yeast

Steps:

  • Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
  • Remove after rise cycle and use with your favorite pizza recipe.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 16.3 g, Fat 1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 195.3 mg, Sugar 0.2 g

BREAD MACHINE THIN CRUST PIZZA DOUGH



Bread Machine Thin Crust Pizza Dough image

This is a great easy recipe for anyone to try with just basic ingredients. If you love a good thin crust that still has a nice chew to it, this recipe is for you.

Provided by Healthy Boy

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

¾ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Steps:

  • Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
  • Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 24.2 g, Fat 1.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 146.9 mg, Sugar 0.2 g

ITALIAN PIZZA CRUST IN BREAD MACHINE



Italian Pizza Crust in Bread Machine image

A beautiful, soft, and chewy pizza crust with a Italian flare.

Provided by Stan Silva

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
2 ½ cups whole wheat flour
2 tablespoons olive oil
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt

Steps:

  • Combine warm water, yeast, and sugar together in the pan of a bread machine. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Pour flour, olive oil, basil, oregano, and salt over the yeast mixture. Place bread machine bowl in the bread machine.
  • Select the Dough setting and press Start.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 28.3 g, Fat 4.1 g, Fiber 4.9 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 294.1 mg, Sugar 0.7 g

THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

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

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • 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

PIZZERIA UNO PIZZA CRUST (FOR BREAD MACHINE)



Pizzeria Uno Pizza Crust (For Bread Machine) image

I found this in CopyKat recipes a few years ago and I've been using it ever since. I don't think it tastes exactly like Pizzeria Uno, but it's pretty close. I've changed the recipe a little from the original to give it more flavor.

Provided by Baker baker Jess

Categories     Breads

Time 6m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup warm water (110-115 degrees)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian spices
1 teaspoon parmesan cheese
1/3 cup olive oil
3 -3 1/2 cups all-purpose flour
1 (1/4 ounce) packet active dry yeast

Steps:

  • measure ingredients into bread machine in order listed, making sure that the yeast does not have contact with the salt. Use the dough cycle. Mine takes 1 hour and 20 minutes. Preheat oven to 500. If using pizza stone, oven temperature should be at 450. Spread finished dough into lightly oiled pizza pan or divide into 2 small deep dish pans. Finish pizza desired. Bake until crust is lightly browned and cheese is melted 15-20 minutes.

Nutrition Facts : Calories 508.4, Fat 19.1, SaturatedFat 2.7, Cholesterol 0.4, Sodium 301.4, Carbohydrate 72.5, Fiber 2.9, Sugar 0.3, Protein 10.6

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