UNO'S CHICAGO STYLE DEEP DISH PIZZA DOUGH
Make and share this Uno's Chicago Style Deep Dish Pizza Dough recipe from Food.com.
Provided by jcaldwel
Categories Grains
Time 3h
Yield 1 12-inch pizza, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 452.6, Fat 17.9, SaturatedFat 2.7, Sodium 3492.1, Carbohydrate 63.5, Fiber 2.6, Sugar 3.4, Protein 8.8
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.
TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
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!
CHICAGO DEEP-DISH PIZZA
Make and share this Chicago Deep-Dish Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour 1 cup plus 3 tablespoons warm (90-110 degree F) water into a bowl, then stir in the sugar and yeast.
- Let sit until the yeast begins to bubble, about 5 minutes.
- In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine.
- Pour in the yeast mixture and the olive oil to combine while still mixing.
- Once the dough comes together, switch to the dough hook, and knead on med-high speed to make a smooth dough, about 2-3 minutes.
- Add a little more water or flour as needed to make a soft dough.
- Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.
- Preheat oven to 400°; punch down the dough, and press it into a 14 x 10 inch oiled baking pan or an oiled 12 inch cast iron skillet, gently pressing the dough up the sides to make a shell.
- Fill the shell with an even layer of provolone and mozzarella, then spread the sauce to cover the cheese completely.
- Top with the pepperoni, and sprinkle with the grated cheese and oregano.
- Cover with foil, and bake 45 minutes.
- Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes.
- Let sit about 5-10 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 446.1, Fat 18.5, SaturatedFat 6.6, Cholesterol 29, Sodium 574.3, Carbohydrate 53.4, Fiber 3.2, Sugar 3.5, Protein 15.7
CHICAGO-STYLE DEEP-DISH PIZZA BAGEL
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 15m
Yield 4 pizza bagels
Number Of Ingredients 6
Steps:
- Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil.
- Brush both sides of the bagel halves with the olive oil and place on the lined sheet pan. "Stuff" the sausage crumbles inside the scooped bagel halves, then top each half with about 3 slices of mozzarella. Next, add a full coating of those crushed tomatoes, making sure there is not too much tomato juice. Broil until everything is bubbly and hot, about 5 minutes. Top with basil and serve warm.
DEEP DISH PIZZA
I got this recipe from Jeff Smith, The Frugal Gourmet back in 1987. He made this recipe and ran it by Pizzeria Uno in Chicago and they smiled and nodded "It's almost as good as ours." This is easy, no roll recipe.
Provided by CindiJ
Categories For Large Groups
Time 2h40m
Yield 2 9inch pies, 16 serving(s)
Number Of Ingredients 13
Steps:
- In the bowl of your electric mixer- KitchenAid is perfect for this- dissolve the yeast in the water.
- Add the oils, cornmeal, and 3 cups of the flour.
- Beat for 10 minutes with the mixer.
- Add the dough hook and mix in the additional 2½ cups flour.
- Knead for several minutes with the machine.
- It is hard to do this by hand since the dough is very rich and moist.
- Pour out the dough on a plastic countertop and cover with a very large metal bowl.
- Allow to rise double in bulk.
- Punch down and allow to rise again.
- Punch down a second time and you are ready to make your pizza.
- Oil round cake pans or deep dish pizza pan.
- Put a bit of dough in each and push it out to the edges, using your fingers.
- Put in enough dough so that you can run the crust right up the side of the pan.
- Try to make it approximately 1/8" thick throughout the pan.
- The filling for 9 or 10 inch pan:.
- Place the cheese in tilelike layers on the bottom of the pie.
- Next put in the tomatoes and the basil, oregano, garlic and salt- reserve the Parmesan cheese for the top.
- Drizzle the olive oil over the top of the pie and bake.
- Additional variations: BEFORE you put on the Parmesan cheese and olive oil drizzle you might like to add any or all of the following:.
- Italian Sausage- hot or mild.
- Yellow Onions- peeled and sliced or diced.
- Pepperoni- sliced thin.
- Mushrooms- sliced.
- Green Sweet Bell Peppers- cored and sliced thin.
- Sliced Black Olives.
- Very Thinly Sliced Ham or Canadian Bacon.
- Put any or all of these on your pie and then top with the Parmesan and the olive oil.
- Bake the pie in 475º oven until the top is golden and gooey and the crust a light golden brown.
- This should take about 35-40 minutes.
PIZZA UNO'S DEEP PAN CHICAGO STYLE PIZZA RECIPE IN 1943
n 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. It was the start of an American tradition - the Chicago Deep Dish Pizza. Ike's Original Deep Dish Pizza has been imitated many times, but never quite duplicated.
Provided by Timothy H.
Categories < 4 Hours
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- 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.
- 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 kneed the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed 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 to 20 minutes before filling.
- Preheat the oven to 500 degrees.
- While the dough is rising, prepare the filling.
- Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
- Drain and chop the tomatoes.
- When the dough has finished its second rising, lay the cheese over the dough shell. Then 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 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
- Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
- Serve immediately.
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- Prepare the dough first by sprinkling the yeast over a bowl filled with the warm water and stir to combine. Let sit until frothy, about 15 minutes. In the bowl of a large food processor fitted with a dough blade, combine flour, cornmeal, sugar, and salt. Process in water, yeast, and melted butter into the flour mixture until a smooth dough forms. Coat a large bowl with the olive oil. Add the dough, turning to coat. Cover and let rise until doubled, about 1 hour.
- Prepare the tomato sauce by melting 2 tablespoons butter in a saucepan over medium heat. Once melted, stir in onion, oregano, and salt. Once the onion is golden, add the garlic and fry until fragrant, about 30 seconds. Add the tomatoes and sugar. Increase heat to medium high to bring the tomatoes to a simmer, then reduce heat to medium low. Continue to cook, stirring occasionally, until the sauce reduces to about 2 1/2 cups, 25 minutes. Remove the pan from heat before adding basil and olive oil. Season with pepper and store in refrigerator until ready to use.
- Once risen, divide dough in half. Roll one half into a 8x6" rectangle. Spread 2 tablespoons of softened butter over the rectangle, leaving 1/2" around the sides. Roll the dough tightly, short end to short end, and place seam side down. Flatten the dough into a 9x2" rectangle. Fold 1/3 (short sidinto the middle, then the other side over the first side to form a square. Pinch together the seams and form into a ball. Repeat with other half of the dough and place both back into bowl. Cover and refrigerate until almost doubled, about 45 minutes.
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