5 Reviews

I made this crust and was able to achieve the crossaint-like crust texture of Unos Pizza by using the following technique: Roll the dough about 1/4 inch thick.Pat with cold butter. Fold, roll, and repeat with the butter.Do this process about 3 or 4 times.then arrange in pizza pan.May let rise for 20 minutes before baking.Wella! you have crust like Unos!

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aseabury January 14, 2010

This recipe wasn't too bad. I felt that even with all the spices it lacked a bit of flavor. I let it rise after taking it out of the bread machine and it fluffed-up nicely. I'm not sure what it was missing to give it that "pizza dough" flavor, maybe what the previous review said...soybean oil or canola? I think I'll keep the recipe and experiment. Couldn't hurt.

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CabinKat January 17, 2009

This recipe will not make an authentic Chicago deep dish pizza (Uno's or anyone else's), but will be basically bread with tomato sauce and cheese. You need to double the amount of oil (Uno's uses soybean oil, but canola is best), and for the bread machine, let the ingredients mix on the mix cycle for 1 minute, then remove the pan. Let the machine go into the knead cycle, replace the pan, and let the dough mix for two minutes. Let the dough rise for 4-8 hours. Cook on 450.

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slsl60514 December 11, 2007

This was my first attempt at making pizza crust, and I was a little nervous. But everything came out perfectly! Since I wanted a really flavorful crust, I substituted a tbsp. of onion powder (I used garlic in my pizza topping) 1 tsp. Mrs. Dash and about 2 tbsp. Parmesan cheese. Hubby raved about the softness and tastiness of the crust and it really complimented the fillings. Next time I may try this as a stuffed pizza crust. Thanks for posting, Jess! :)

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Noor.Khalid September 18, 2007

I've made pizza crust using several different recipes, and this is one of the best. It does contain significantly more oil than any other I've made, so I did reduce that (I didn't measure, just drizzled a little in). I made the dough in a food processor and let it rise for an hour, punched it down, let it rest 15 minutes, and then went on with the recipe from there. It's an easy to handle dough that makes a flavorful crust. Thank you for posting!

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Vino Girl July 10, 2006
Pizzeria Uno Pizza Crust (For Bread Machine)