Best Unos Chicago Style Deep Dish Pizza Dough Recipes

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.

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

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.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

DEEP DISH PIZZA CHICAGO-STYLE UNO'S RECIPE

Steps:

• 1. Preheat oven to 500 degrees. You will need a deep dish at least 2 inches deep. You can also use a heavy 10x2 inch round cake pan or a 10 inch spring form pan. Which ever pan you use, brush olive oil generously around the whole pan.
• 2. In a large bowl, sprinkle yeast into warm water. Stir until dissolved. Stir in 1 1/2 cups of the flour, the 1/3 cup cooking oil and 1/2 teaspoon of salt. Beat at low speed 30 seconds,scraping bowl often. Stir in as much of the remaining flour as you can.
• 3. Cover the dough and let rise in a warm place till doubled. Beat down. Let rest for 5 minutes.
• 4. Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover, let rise until nearly doubled, about 30 minutes.
• 5. Arrange cheese slices in 1/4 inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herbs and Parmesan.
• 6. Bake in a 500 degree oven for about 25 minutes to 30 minutes or until edges of the crust are crisp and golden brown. If desired, add mushrooms and green pepper during the last few minutes of baking.
• 7. Let the pizza stand for 5-10 minutes before cutting. (this is the hardest part!) :)
• 8. ANOTHER CHEAT NOTE: If you dont have the time to make this crust, I did come up with an alternative using the bread machine. If you want to use the bread machine: 2 3/4 Cups AP flour 1/3 Cup olive oil 1 Cup hot water (110-115 degrees) 2 teaspoons yeast Add the ingredients to the bread machine and put it on dough setting. Then put in the prepared pan and let rise again. Then follow the rest of the above instructions.
• 9. This is a serious recipe. It is well worth the effort as it is as close to the real thing as you can get at home. As I have said, I used a sauce in the pictures.... this is a no-no! Use the tomatoes and you will be in heaven!

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.

UNO'S CHICAGO STYLE DEEP DISH PIZZA DOUGH

Steps:

• In a mixing bowl, dissolve yeast and sugar in water.
• Add soybean oil and blend.
• Add flour and salt and mix thoroughly. If using a stand mixer, mix on medium speed for 4 minutes until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes.
• Turn the dough out of the bowl and knead by hand for an additional 2 minutes.
• Add olive oil to a deep bowl. Place dough in bowl and turn twice to coat with oil.
• Cover the bowl with plastic wrap and a kitchen towel.
• Let the dough rise for 2 hours on counter, or overnight in fridge. DO NOT PUNCH THE DOUGH DOWN.
• Spread and push the dough ball across the bottom of a deep pan and up slightly on the sides.
• Add toppings of your choice, and bake in a preheated oven at 475 degrees for 25-30 minutes.

CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,

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.