Prep 2 hrs
Cook 50 mins
Pretty good clone of the best Chicago-style pizza you will ever eat. Great recipe!
Make and share this Pizzeria Uno Chicago Deep Dish Pizza recipe from Food.com.
- 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
- 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.
This is the REAL deal here, from the Uno's website itself. The above recipe is NOT Unos.
I very very strongly suspect that there's a misprint in the recipe for the total amount of yeast. This recipe calls for 1 1/4 ounces of yeast. That's 5 packets worth of active dry yeast!! That can't be right and I'm stunned that none of the other reviewers mention anything about this. The dough smells and tastes like yeast and although the pizza looked great when it came out of the oven, the taste was ruined by the yeast. Please correct this recipe before other people make the same mistake of following this recipe to the letter. I'm confident that when this error is resolved the recipe will be quite good
This recipe will not make an Uno's pizza. This is not the correct recipe for authentic Chicago deep dish pizza. Chicago deep dish depends on two factors: lots of oil (3 Tablespoons:1 cup all-purpose flour) and a very short knead (mix 1 minute, knead 2 minutes). Then a long rise (4-6 hours at rom temperature).
There is no cornmeal in Chicago deep dish pizza and never was.
Uno's uses cake flour and corn oil, and is so greasy that the ratio of oil to flour is probably 4 Tablespoons: 1 cup flour.