2 hrs 15 mins
1 hr 40 mins
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.
My Private Note
Units: US | Metric
- 1OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
- 2Blend in 1 cup of flour, and all the cornmeal, salt, and oil. Mix well with a large spoon.
- 3Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
- 4Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
- 5Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
- 6Punch 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!
- 7BREAD 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.
- 8Press the dough into an oiled 15-inch deep dish pan. Let it rise for another 20 minutes before pre-baking.
- 9After 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.
- 10Don't have a deep-dish pan? Can probably split this up among casserole dishes and large pie pans.
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Nutritional Facts for Copycat Pizzeria Uno "chicago Deep Dish" Pizza Dough
Serving Size: 1 (67 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 193.4
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 148.6 mg
- Total Carbohydrate 32.0 g
- Dietary Fiber 1.5 g
- Sugars 0.1 g
- Protein 4.4 g