Pizzeria Uno Chicago Deep Dish Pizza

Hey guys!
This is the REAL deal here, from the Uno's website itself. The above recipe is NOT Unos.

http://www.unos.com/about/press/2009/0109_1.html

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The pizza looks great, and the toppings are great, so I really want to love it, but the crust is just WAY too dry. I added the flour 1/2 cup at a time as the recipe says, and the last 2 of them absolutely could not be mixed in. It was comical when the recipe said to flour your hands and knead until it was no longer sticky, because it was already a dry ball of flour at that point. I continued anyway, against my better judgment, and ended up with an extremely dry, thick crust. (I live in the Chicago area, so I know what it's supposed to be like.) I think next time I'll use less flour and cornmeal while keeping the water and oil the same. That would make it just about perfect.

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I used a deep dish pan,the dough was a little dry and i didn't put enough cheese. Next time I will add double the amount of oil to the dough and a little more cheese. for the sauce I simmered 2 small cans of dices tomatoes and added garlic,oregano,salt and pepper. I simmered the sauce untill it has the consistency of the unos sauce (30 mins or so) the sauce was very close.Next time i will use 3 cans...i have downloaded pictures of the pizza,it looks exactly like Unos.

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This recipe although I have not tried it is close to the original uno's and due's in chicago which does include cornmeal the recipe on that uno's chicago grill sight is the franchise recipe not the original they changed it when it was bought out and the franchised for ease and uniformity. The original recipe is still served at pizzeria Uno and Due in Chicago.

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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

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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.

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Turned out great. I also only needed about 2.5 cups of flour. It feels like the crust was missing a little bit of flavor though. Tasty!

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Great recipe! I did read the reviews first, and ended up only using 2 1/2 cups of flour, which turned out perfectly! The crust was great, it was light but not too dry. Next time I may use 1 1/2 pounds of mozz cheese, because I like it a little more cheesy. I also used tomato sauce instead of diced tomatoes. I'm from Chicago originally, so I'm hard to please with deep dish pizza. This recipe is a winner though!

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I was able to achieve the crossaint-like texture in the crust by using the following technique.Roll the dough thin.Pat with cold butter.Repeat 4 or more times.Press into Pizza pan.Wella! pizza crust like Unos in Dallas!

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This is excellent!! I used my cast iron that I oiled. It was perfect. The crust was nice and thick and crunchy. I took photos, but only 1 is decent to post. Made for Eggs & Dairy Photo Forum.

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excellent crust! I used my own toppings, yummy!

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We added pepperoni to the toppings, and the topping was good, although more tomato would be better. But the crust just wasn't good. It looked great, and it was easy to work with, but it was very dry, and very cornmealy. It looked like Unos, but the texture was worlds apart from Unos.

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I loved Unos and Gino's when i lived in chicago as a teen and this is excellent. Because the dough is actually fairly good fat wise, i just want to give some comments on how I make this a lower fat pizza that is still yummy. Used 1 lb low fat mozzarella (or half and half regular and low fat) and rather than buying sausage dripping in fat I used Turkey Breakfast Sausage Patties and no sodium added tomatoes. Total fat goes down like this: 1 lb italian sausage: 124 grams 1 lb substitute : 9.6 grams 1 lb mozzarella: 101 grams 1 lb low fat mozza: 26.4

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I have eaten Uno pizza and this is very close to the real thing. I was very impressed. I love the way the veggies are on top and stay crisp and delicious. Lots of cheese and a great crust. Hmmmm, I think it is as close as one can possibly get except to go to Chicago and visit Uno's.

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