Pizzeria Uno Chicago Deep Dish Pizza Recipes

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TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Provided by Jeff Mauro, host of Sandwich King

Time 7h25m

Yield 8 slices

Number Of Ingredients 12



True Chicago-Style Deep-Dish Pizza image

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!

1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish

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



Pizzeria Uno Chicago Deep Dish Pizza image

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.

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

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



The Real Chicago Deep Dish Pizza Dough image

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

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

COPYCAT PIZZERIA UNO "CHICAGO DEEP DISH" PIZZA DOUGH

I've eaten a few times at Pizza Uno, it's one of the few chain places I like because they have a good veggie burger with actual veggie sides! (And their peanut butter cup dessert thing is to die for.) As a New Yorker I know what really good pizza is and have so many wonderful independent pizzerias right in my own backyard, hence it'd be sinful for me to get pizza from a chain ;) But I'm posting this from my "Awesome Restaurant Recipes" e-book to share with those who'd like to recreate the dough at home to have with the sauce and toppings of their choice; the only thing I changed in the original recipe is to use canola or sunflower oil instead of vegetable oil since that's what I keep around due to nutritive properties. And I'm always trying homemade pizza recipes of all kinds and varying the recipes with different flours, oils additions, etc. I think this would be good subbing half wheat flour and adding some nutritional yeast and spices. What I found interesting about this recipe is that you don't proof the yeast with any type of sugar, and cornmeal in the actual dough instead of just sprinkling on the bottom. Of course, I'm including both bread machine and old school instructions.

Provided by the80srule

Categories     Vegan

Time 2h15m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 6



Copycat Pizzeria Uno

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.

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)

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



Deep Dish Pizza image

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.

2 (1/4 ounce) packages quick-rising yeast
2 cups tepid water (90 degrees)
1/2 cup vegetable oil
4 tablespoons olive oil
1/2 cup cornmeal
5 1/2 cups flour
1/3 lb sliced mozzarella cheese
2 cups canned plum tomatoes, drained and squished
1 teaspoon basil leaves
1 teaspoon oregano
2 garlic cloves, peeled and crushed
3 tablespoons grated parmesan cheese, for topping
3 tablespoons olive oil

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