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!
PIZZERIA UNO'S PIZZA SKINS
Warm cheesy mashed potatoes on top of a deep dish pizza crust. Yummy appetizer. Loved this in the restaurant. Have not tried this recipe yet. Found it on www.recipegoldmine.com Measurements were not on the original, so I just made them up. When I try the recipe, I will come back and edit the amounts It seems so easy, I can't wait to try it (although its not on my diet).
Provided by Knothead
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F.
- Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust.
- Bake until potatoes are warm (about 160 degrees F).
- Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted.
- Serve with sour cream and chives.
Nutrition Facts : Calories 81.4, Fat 4.4, SaturatedFat 2.4, Cholesterol 13.5, Sodium 225.8, Carbohydrate 6.3, Fiber 0.5, Sugar 0.6, Protein 4
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.
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.
UNO CHICAGO GRILL DEEP DISH PIZZA (COPY)
From the website: http://www.unos.com/about/press/2009/0109_1.html I love this dough!!! The site did not say how to treat the pan before cooking, I fill the bottom with oil because we like a real greasy yummy pizza.
Provided by PrincessPage
Categories Low Cholesterol
Time 2h55m
Yield 1 12 inch pizza, 2 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the yeast with warm water and sugar in a mixing bowl.
- Add the corn oil and blend.
- Add flour and salt and mix thoroughly until the dough is smooth and pliable. If using a stand mixer for 4 minutes at medium or by hand knead for 7 to 8 minutes.
- Turn the dough out and knead by hand an additional 2 minutes.
- Coat a bowl with olive oil, place the dough ball in the bowl turning once to cover it with oil. Cover with plastic wrap and a towel and let it rise for two hours.
- Do not punch the dough down. Spead it across the bottom and up the sides of a 12 inch deep dish pizza or cake pan. (I cover the bottom of my pan with olive oil first - a lot of olive oil).
- For the sauce: in a mixing bowl combine the tomatoes, oregano, basil and romano.
- Line the dough with mozzarella and provolone completely covering the dough and then put your sauce and toppings.
- Bake on the middle rack of a preheated 475 degree oven for 20 - 25 minutes - the crust should be golden brown. Allow the pizza to rest 3-4 minutes before cutting.
CHICAGO DEEP-DISH PIZZA
Make and share this Chicago Deep-Dish Pizza recipe from Food.com.
Provided by Danny Beason
Categories < 60 Mins
Time 55m
Yield 1 pizza, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare 2 deep-dish pizza dough, and set aside.
- Heat oil in a large nonstick skillet over medium heat.
- Add pepper, onions, and garlic, and saute 5 minutes.
- Add mushrooms, oregano, and salt, saute 3 minutes or until tender.
- Remove from heat and cool.
- Spread half of tomatoes over each prepred crust, and top each with half of vegetable mixture.
- Sprinkle monterey jack cheese and provolone evenly over pizzas.
- Bake at 475 degrees for 15 minutes.
- Reduce heat to 375 degrees, and bake 15 additional minutes.
- Cut and serve.
Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9, Cholesterol 38.8, Sodium 615.8, Carbohydrate 14.1, Fiber 3.1, Sugar 6.9, Protein 14.6
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
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