PIZZERIA UNO CHICAGO DEEP DISH PIZZA
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
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.
UNO DEEP DISH PIZZA
You can make Uno Pizzeria Chicago Deep Dish Pizza with sausage at home with this copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 506 kcal, Carbohydrate 40 g, Protein 21 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 57 mg, Sodium 530 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
UNO CHICAGO GRILL DEEP DISH PIZZA (COPY)
From the website: http://www.unos.com/about/press/2009/0109_1.html I love this dough!!! The site did not say how to treat the pan before cooking, I fill the bottom with oil because we like a real greasy yummy pizza.
Provided by PrincessPage
Categories Low Cholesterol
Time 2h55m
Yield 1 12 inch pizza, 2 serving(s)
Number Of Ingredients 11
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.
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
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
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
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