Best Pizzeria Uno Chicago Deep Dish Pizza Recipes

Pizzeria Uno Chicago Deep Dish Pizza image

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.

Copycat Pizzeria Uno

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.