Pizza Uno's Deep Pan Chicago Style Pizza Recipe in 1943

Recipe by Timothy H.
READY IN: 2hrs 25mins




  • Crust:
  • 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.
  • 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 kneed the ball of dough until it is no longer sticky.
  • Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed 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 to 20 minutes before filling.
  • Preheat the oven to 500 degrees.
  • While the dough is rising, prepare the filling.
  • Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
  • Drain and chop the tomatoes.
  • When the dough has finished its second rising, lay the cheese over the dough shell. Then 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 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
  • Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
  • Serve immediately.