Best Pizzeria Uno Pizza Crust For Bread Machine Recipes

RESTAURANT-STYLE PIZZA CRUST USING A BREAD MACHINE

Steps:

• Mix all ingredients in the order I have indicated or according to your own bread machine. Be sure NOT to let the baking powder hit any of the liquid ingredients.
• Select the dough cycle with a 1.5 pound loaf size. Hit Start.
• Once dough is finished, it will be a bit sticky so use a bit of olive oil on your hands to remove and place in an oiled bowl for raising. Cover with plastic wrap and let raise in a non-drafty place for an hour.
• You can also let it raise overnight in your fridge if you wish to develop the dough's flavor and elasticity.
• Once raised, place dough on floured surface. You may need to add a bit more flour to get the texture to thicken a bit. Knead just a few minutes, less is best. Shape dough to 3/4 the size of the pan.
• Oil and sprinkle with cornmeal a pizza pan and then finish shaping dough into it. If using a pizza stone, place dough on pizza peel sprinkled with a bit of cornmeal. Once shaped andplaced, brush a little olive oil around edges. Top with your favorite ingredients. Pizza should be baked on lowest rack in oven.
• Here are your choices for baking, preheat oven completely first:.
• Cast Iron Pan: 9-10 minutes on 400ºF. Then raise to broiler and broil additional 4-5 minutes.
• Aluminum Pan: 11-12 minutes 425ºF. Then raise to broiler and broil additional 3-4 minutes.
• Pizza Stone: 10-12 minutes 425ºF. Then raise to broiler and broil additional 3-4 minutes.
• If you are high elevation, decrease your temperate on all choices by 25ºF.
• DO NOT OPEN OVEN AND CHECK ON PIZZA UNTIL YOUR MINIMUM BAKING TIME HAS COMPLETE. Once minimum time is complete, check and if near golden brown, do step two with the broiler. Cool 5-10 minutes and cut.
• Makes 1 14"-16" Pizza.

COPYCAT PIZZERIA UNO "CHICAGO DEEP DISH" PIZZA DOUGH

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.

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.

PIZZERIA UNO PIZZA CRUST (FOR BREAD MACHINE)

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.

UNO PIZZA DOUGH

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.

BREAD MACHINE THIN CRUST PIZZA DOUGH

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.

WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH

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.

ITALIAN PIZZA CRUST IN BREAD MACHINE

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.

RESTAURANT PIZZA CRUST (BREAD MACHINE)

Steps:

• Place all ingredients in the bread machine in the order recommended by the manufacturer.
• Select the 'dough' setting and press 'start.'.
• When cycle is finished, punch down the dough and roll it out on a floured surface to desired shape and thickness.
• Grease a pizza pan and sprinkle with corn meal.
• Transfer dough to pan and let rise until doubled in size.
• Meanwhile, preheat oven to 375 degrees.
• Bake dough until just set--about 5 minutes.
• Remove from oven and add desired toppings.
• Continue baking to desired doneness.