Numero Uno Pizza Dough Food
UNO PIZZA DOUGH
Don't know how authentic this is, but I do love Uno's pizza so I intend to try this soon. Although, the recipe doesn't say, I bake my pizzas at 450 degrees for about 10 to 12 minutes.
Provided by Marie
Categories Breads
Time 30m
Yield 2 12inch pizzas
Number Of Ingredients 9
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.
Nutrition Facts : Calories 900.7, Fat 17.6, SaturatedFat 5.6, Cholesterol 17.4, Sodium 1235.4, Carbohydrate 161.8, Fiber 6.3, Sugar 13.9, Protein 21.7
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
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.
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