Unos Chicago Style Deep Dish Pizza Dough Food

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.

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!

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.

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.

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.

CHICAGO STYLE DEEP DISH PIZZA

Steps:

• With a kitchenaid mixer, mix the yeast with the warm water and dissolve yeast completely.
• Add the vegetable oil, olive oil, cornmeal and 1/2 of the flour. Beat for 10 minutes.
• Attach the dough hook and mix in the remaining flour. Knead with the mixer for several minutes.
• Place dough on clean countertop and cover with a large metal bowl to allow to rise double in bulk.
• Punch down and allow to rise again. Punch down a 2nd time and the dough is ready.
• Oil a deep-dish pizza pan. Place some dough in the pan and push it out to the edges using your fingers. Put enough dough so that you can run the crust right up the side of the pan. Make it about 1/8" thick throughout the pan.
• Place the cheese in tile-like layers on the bottom of the pie.
• Put in the tomatoes, the basil, oregano, garlic, and salt.
• Add your toppings - in this recipe we include ground beef, green pepper and onion.
• Add the shredded mozzarella cheese, drizzle the olive oil and add the parmesan cheese over the top.
• Bake the pie in the 475 degree oven until the top is golden and gooey and the crust is light golden brown - about 35 minutes.

PIZZA UNO'S DEEP PAN CHICAGO STYLE PIZZA RECIPE IN 1943

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.