Author Topic: Numero Uno (not Pizzeria Uno) Recipe  (Read 25875 times)

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rfrichards

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Numero Uno (not Pizzeria Uno) Recipe
« on: April 05, 2003, 08:17:05 AM »
I have been searching in vain for a recipe for the pizza dough from Numero Uno (not Pizzeria Uno).  This is a restaurant chain based out of California.  It is deep dish pizza, but not Chicago style.  More of a focaccia based crust that is made in a deep dish pan.  Anyone who has eaten it knows how fantastic it is, but no one seems to have a recipe.

If anyone has a recipe out there, it would be very much appreciated.!  8)
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »


Offline buzz

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Re: Numero Uno (not Pizzeria Uno) Recipe
« Reply #1 on: April 07, 2003, 11:22:28 AM »
Tyler Florence of Food 911 on the Cooking Channel has a good focaccia recipe--foodtv.com.
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »

Offline buzz

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Re: Numero Uno (not Pizzeria Uno) Recipe
« Reply #2 on: April 07, 2003, 11:31:43 AM »
Also, check out bread-bakers.com/archives--they give a recipe for Numero Uno.
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »

rfrichards

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Re: Numero Uno (not Pizzeria Uno) Recipe
« Reply #3 on: April 07, 2003, 11:40:39 PM »
Thanks Buzz!! I'll check those out.
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »

Offline AlleycatLA

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #4 on: November 06, 2004, 06:21:34 AM »
I know your request is over 1 1/2 years old, but I live in Los Angeles, and LOVE this pizza joint. I just joined the group (Hi everyone!) and your post sent me a-Googling once again (been looking for this for years) - this time I may have found something!

http://pizzatherapy.com/newssepta.htm

I had written a huge post about this (history, descriptions), but it all got wiped out when I had to register as a new user on pizzamaking.com before posting! So let me know if you need more info - it's late, and I'm not in the mood to retype it all! lol...

So, to recap: it's a thick 1" crust, sweeter than the norm, with nooks and crannys on top. The bottom is crunchy, but the top nook & crannys can be almost undercooked - but not quite. This paragraph is it's essence!

The tomato topping is all chunks - little sauce, and not cooked long. Cheese takes a back seat, but is stringy & wonderfull. The lumpy top of the dough is great for lodging any mushrooms, sausage, pepperoni, or ham you might want.

I also put it in Mastercook format... Have not tried it yet...

* Exported from MasterCook *

                          Numero Uno Pizza Dough

Recipe By     :Rick
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread Machine Dough Cycle       Pizza

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Warm Water -- (110-115 degreesso h
  2 1/4      Teaspoons  Yeast
  2                tbs  brown sugar
  2                tbs  milk
  1                 tb  Butter -- melted
  1                 tb  Olive Oil
  1           Teaspoon  Olive Oil
  1                tsp  salt
  1                 tb  corn meal
  3               cups  flour

for electric mixer:
Add water, brown sugar, and yeast to a bowl and stir. Let sit 5 minutes until creamy.  

Add milk, butter, oil, salt and corn meal to yeast mixture and mix with wire-whisk 30 seconds.  

Add 2 1/2 cups of flour and mix with paddle for 5 minutes on speed 2.  

Scrape the sides of the bowl and form dough into a ball. Pour remaining flour (1/2 cup) around the outsides. Use dough hook, and mix for 5 minutes on speed 2.  

Remove dough from mixer and place in a well greased glass bowl big enough to allow the dough to double in size. Place damp towel on top of bowl, and let rise in a warm spot for 1 hour, or until dough has doubled in size. (for best results, place bowl in a 150 degree oven, and keep the towel damp)  

Building your pizza
This recipe will make 2 medium pizzas, or 2 small deep-dish pizzas.

 
Medium Pizzas:

 Cut dough in half.  

On a lightly floured cutting board, use a rolling pin and roll both pieces of dough to your desired thickness and shape. If your using a metal pizza pan, or a cookie sheet, lightly grease the surface and sprinkle graciously with corn meal.

 Place shaped dough on the pans, and let rise for 10 minutes.

 Small Deep Dish Pizzas:

Lightly grease two 9 inch x 1 inch round metal baking pan. Sprinkle both pans graciously with corn meal. Cut dough in half.  

With oiled hands, push dough down into pans, shaping it to the pan.  

Let rise 10 minutes.  

Cooking

Preheat oven to 500 degrees.  

Place pizzas in preheated oven and cook for 15 minutes. Reduce temperature to 375 degrees, and cook for 5-10 minutes, or until the pizza looks done.

Description:
  "A Los Angeles favorite since 1973!"
Source:
  "http://pizzatherapy.com/newssepta.htm"
Yield:
  "2 Pizza's"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 353 Calories; 26g Fat (66.9% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 259mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

NOTES : Here in LA, we have a place called Numero Uno.. and after much effort, I've finally managed to clone there very unique, and very very good dough recipe..

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Offline DKM

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #5 on: November 08, 2004, 12:17:47 PM »
Now that sounds like something to try.

DKM
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Offline Foccaciaman

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #6 on: November 08, 2004, 05:13:39 PM »
I agree, going to have to try that recipe.  :)
Very, very interesting.
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Offline Randy

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #7 on: November 08, 2004, 06:45:33 PM »
My Chicago recipe uses only 2 tablespoons cornmeal  but whay I like about this version is the fat reduction and no Crisco.  I love what Crisco does to the dough.  As I get older I give a little more thought to health issues but I try not to get carried away with it.
I think I will add an over night rise and use bread flour although the recipe does not say.

Randy

Offline Randy

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #8 on: November 10, 2004, 01:21:26 PM »
Anybody try this recipe?

Randy

Offline DKM

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #9 on: November 10, 2004, 10:18:05 PM »
This weekend, hopefully.

DKM
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Offline Foccaciaman

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #10 on: November 12, 2004, 12:29:24 AM »
I am shooting for Sunday as a target for making it.

jwb 8)
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Offline Randy

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #11 on: November 17, 2004, 08:15:57 AM »
Anybody try this?

Randy

Offline DKM

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #12 on: November 17, 2004, 02:02:29 PM »
I did and honestly I don't know what I think about it.  Don't know what I wasn't expecting, but it was quite what I thought it would be like.  It was sweeter, but I'm not sure I got the thinkness right, as top was pretty well cooked.

I might try it again in December.

DKM
« Last Edit: November 17, 2004, 02:03:20 PM by DKM »
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Offline Foccaciaman

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #13 on: November 17, 2004, 02:55:37 PM »
Still waiting to make it, had fish on Sunday instead. :)
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Offline rfrichards

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Re:Numero Uno (not Pizzeria Uno) Recipe
« Reply #14 on: November 28, 2004, 04:44:29 PM »
I've tried the recipe that Rick posted.  I think he may be on to something.  As far as I can tell though, Numero Uno doesn't put cornmeal in their crust.  In order to confirm, I called a Numero Uno restaurant to inquire and told them I needed to know if there was cornmeal in their crust as I was allergic.  They told me they used no cornmeal.  I think Pizzeria Uno does use cornmeal though.  Other than that, Rick's dough seems to be pretty close and I plan to continue experimenting and will post here if I have any breakthroughs.  Cheers!
P.S. Thank you very much Rick for sharing your recipe!  :)

Offline jordanzimmerman

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Re: Numero Uno (not Pizzeria Uno) Recipe
« Reply #15 on: August 23, 2005, 08:19:00 PM »
FYI - Cooks Illustrated has a foccacia style recipe that is very similar to Numero Uno's pizza. I've made it several times. It's the "Deep-Dish Pizza" recipe from Sept. 1999. I don't feel comfortable posting their recipe, but it is available for subscribers to their website. http://www.cooksillustrated.com/

An interesting note: they use a potato in the dough! Also, no corn meal. Just like Numero Uno, there is no tomato sauce. Only canned tomatoes. For my tastes, this beats any Chicago Deep Dish recipe.
Jordan Zimmerman
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