Author Topic: Pizzeria Uno's Chicago Deep Dish Pizza Recipe  (Read 10325 times)

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Offline Nathan

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Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« on: April 02, 2005, 03:38:28 PM »
Here's another recipe for you guys.  I know there's a version of this on here too but this one is a bit different so I figured I'd post it. 

Pizzeria Uno's Chicago Deep Dish Pizza

Pan Dough:
1 cup Warm tap water (110−115)
1 pkg. Active dry yeast
3 1/2 cups Flour
1/2 cup Coarse ground cornmeal
1 teas. Salt
1/4 cup Vegetable oil


Pizza Topping:
1 lb. Mozzarella, sliced thin
1 lb. Italian Sausage, removed from the Casing and crumbled
1 can Whole tomatoes, drained and Coarsely crushed
2 cloves Garlic, peeled and minced
5 Fresh basil leaves, chopped fine
4 tbls. Freshly grated Parmesan Cheese


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, 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 15−20 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 it's 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.
« Last Edit: April 02, 2005, 03:48:33 PM by Nathan »
"Pizza with pineapples?  That's a cake."


Offline pftaylor

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #1 on: April 02, 2005, 07:01:29 PM »
Nathan,
While I'm an east coast kind of pizza eater I would be interested in how authentic your recipe is.
Pizza Raquel is Simply Everything Youd Want.
www.wood-firedpizza.com

Offline Nathan

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #2 on: April 02, 2005, 07:05:27 PM »
pftaylor, it's not my recipe.  To be honest with you I'm not even sure where it came from.  I just figured I'd post it for something to do really. 

I haven't used this computer I'm on for several months due to my water pump failing (it's liquid cooled).  I got the recipe off the internet somewhere but not sure where  :-\
"Pizza with pineapples?  That's a cake."

Offline buzz

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #3 on: April 03, 2005, 11:41:23 AM »
I'm not a fan of Uno's or Malnati's, but I've duplicated it in the past by using shortening instead of oil with a long knead. Also, I've never tasted cornmeal in either pizza--I think this derives from an old recipe started by the Frugal Gourmet years ago.

Offline LowRent

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #4 on: April 03, 2005, 12:49:08 PM »
I tried this recipe.  It was terrible.  Unless I did something wrong -- not sure what that would be -- it was, no joke, the worst pizza I've ever made.  It was so bad I threw most of it away, which I don't think I've ever done before with any other pizza I've made.

It was so bad because of how the crust turned out.  It was overly brown, dry & hard.  The little bit that wasn't brown, dry and hard was bready.  Not good bready, bad bready.

Honestly, worst pizza I ever made.

There was only one good thing to come from that pizza--it drove me to find this site.

Disclamer: this was the first deep dish style pizza I've tried.  So, as mentioned, possibly I just made a mistake.

IMO it's in the oven waaaaay too long.

Offline buzz

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #5 on: April 03, 2005, 01:06:01 PM »
This is the "Uno's recipe" originated by the Frugal Gourmet and repeated ad infintum in articles, books, etc. It tastes nothing like Uno's (or Malnati's, which is the same recipe). If followed, it will turn out just like bad bread (cooking times will vary, however, depending on your oven).

It is not how Chicago deep dish pizza is made!

Offline Nathan

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #6 on: April 04, 2005, 02:04:19 AM »
Don't hate the playa...........
"Pizza with pineapples?  That's a cake."

Offline buzz

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #7 on: April 04, 2005, 12:32:47 PM »
LOL!

Offline LowRent

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #8 on: April 04, 2005, 03:27:10 PM »
Don't hate the playa...........

Think of Comic Book Store Man from the Simpson's saying, "Worst pizza ever."

No reason to hate anyone. You did the forum the favor of posting the recipe. So, now anyone considering it can see my comments and decide for themselves. Negative feedback is still valuable feedback for those looking for the input of others--I would imagine that's everyone here.

Who knows? Maybe someone else has made it and had it turn out great.

Offline buzz

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #9 on: April 05, 2005, 01:20:31 PM »
Hey, Nathan--

Don't get me wrong--I wasn't trying to bust on you at all!


Offline Frank_Nielsen

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #10 on: June 14, 2006, 02:51:39 PM »
The recipe and the same instructions can be found in " The Pizza Book" by Evelyn Slomon

Offline buzz

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #11 on: June 15, 2006, 11:05:25 AM »
Slomon's book is good--but you'll never produce an authentic Chicago deep dish from her recipes.

Offline brownjohn

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #12 on: June 20, 2006, 10:26:36 AM »
This recipe is all over the internet, and it is flawed. It does not have enough liquid. There is another recipe on the internet that uses twice as much of the other ingredients, but calls for 5-1/2 cups of flour. If this recipe is doubled, it would call for 7 cups of flour. If you make this recipe, try using either 2-3/4 cups to 3 cups of flour, and adding 2 tbsp of olive oil.

Offline SemperFi

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Re: Pizzeria Uno's Chicago Deep Dish Pizza Recipe
« Reply #13 on: January 15, 2007, 01:34:25 PM »
Here is kinda the same recipe, but without the cornmeal.  I can see how that would dry a pizza out, especially 1/2 cup.  Wow!!!

Well, anyway, this is by copykat.com.  They are pretty good when it comes to finding out peoples "secret recipes"  And for those looking for Shakeys dough recipe, nope, not here...just their mojo potatoes.

http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,153/

Adam
Adam