Pizzeria Uno Chicago Deep Dish Pizza

Submitted by grberk

"Pretty good clone of the best Chicago-style pizza you will ever eat. Great recipe!"

 

• Ready In: 2hrs 50mins
• Ingredients: 12
• Serves: 8

ingredients

• Pan Dough

• 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

• Pizza Topping

• 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

directions

1. Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
2. Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
3. 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.
4. 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.
5. Punch it down and knead it briefly.
6. 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.
7. Let the dough rise 15-20 minutes before filling.
8. Preheat the oven to 500°F.
9. While the dough is rising, prepare the filling.
10. Cook the sausage until it is no longer pink and drain the excess fat.
11. When the dough has finished its second rising, lay the cheese over the dough shell.
12. Distribute the sausage and garlic over the cheese.
13. Top with the tomatoes.
14. Sprinkle on the seasonings and Parmesan cheese.
15. Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
16. 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.
17. Serve immediately.

Reviews

[ARisse321]

Hey guys!<br/>This is the REAL deal here, from the Uno's website itself. The above recipe is NOT Unos.<br/><br/>http://www.unos.com/about/press/2009/0109_1.html

 

[slsl60514]

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).<br/><br/>There is no cornmeal in Chicago deep dish pizza and never was.<br/><br/>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.

 

[broncouser]

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

 

[stylus]

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.

 

[reddirtboy]

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.