Pizza Uno's Deep Pan Chicago Style Pizza

Ingredients:
CRUST
1 cup warm tap water -- (110 to 115 degrees)
1 package active dry yeast
3 1/2 cups flour
1/2 cup coarse-ground cornmeal
1 teaspoon salt
1/4 cup oil
FILLING
1 pound mozzarella -- sliced
1 pound sausage -- removed from the casing and crumbled
1 can whole tomatoes - (28 oz) -- drained, and coarsely crushed
2 garlic cloves -- minced
3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
4 tablespoons freshly-grated Parmesan cheese

Cooking Directions
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.
This recipe yields 6 servings.

1 comment:

Rosa K said...

I found the recipe on the UNO website:
UNO Pizza - MASTER DOUGH RECIPE
Yield: one 20-ounce ball of dough to make one 12-inch Chicago-Style Deep-Dish Pizza
• 1 Package active dry yeast
• ¾ Cup warm water (105-110 degrees F)
• 1 Tsp. Sugar
• ¼ Cup Corn oil
• 2½ Cups All-purpose flour
• 2 Tsp. Salt
• 1 Tsp. Olive oil
• 12" Deep-Dish Pizza Pan or Cake Pan
In a mixing bowl, dissolve the yeast with water and sugar. Add the corn oil and blend. Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes. Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel.* Let the dough rise for two hours. Do not punch it down. Spread and push the dough ball across the bottom of the pan and up the sides.
*At this stage, the dough can be put in the refrigerator and allowed to rise slowly overnight. Take the dough out of the refrigerator at least an hour before you are ready to assemble the pizza.
PEPPERONI DEEP-DISH PIZZA
• 1½ Cups Tomatoes, ground
• 1 Tsp. Oregano, dried
• 1 Tsp. Basil, dried
• 2 Tbsp. Romano cheese, grated
• 5 oz. Part-skim, low-moisture mozzarella, sliced
• 5 oz. Provolone, sliced
• 24 ea. Pepperoni Slices (about 2 oz.)
1. In a mixing bowl, combine the tomatoes, oregano, basil and Romano. Set aside.
2. Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.
3. Spread the tomato mixture evenly over the cheese.
4. Dot the top of the tomatoes with the pepperoni.
5. Bake on the middle rack of a preheated 475° F. oven for 20-25 minutes until crust is golden brown and pulls away from the sides of the pan.
6. Allow the pizza to rest for 3-4 minutes before cutting and serving.