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Author Topic: Uno pizzeria  (Read 912 times)

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Offline Jeepjoe79

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Uno pizzeria
« on: October 14, 2017, 10:44:30 PM »
In case anyone is interested, a while back I did a pizza making class at the original Pizzeria Uno and it was taught by one of their cooks. We also got a chance to purchase a used/seasoned pizza pan from the kitchen, which I did! But here is the Recipe:

For one 9" pizza (double for 14" pan)
Dough:
2 C ap flour
1/2 cup of 120-130 deg water
2.5oz vegetable oil (he said to use corn oil)
1tsp of bakers/cake yeast or fast acting yeast
1/2 tsp sugar
1/2 tsp salt

In a mixing bowl, add water, mix in yeast and stir. Add 1.5 oz veg oil, sugar and salt and stir. Add 1.25 c of flour and mix with your hands forming a ball. Knead dough on a floured surface (about 3/4 c) until it is no longer tacky, about 3-5 minutes. Place dough on a plate and cover with plastic wrap for 30mins. In a 9" pizza pan, add 1oz of veg oil and coat the pan. Place the ball of dough in the center and work the dough with your fingers out to cover the bottom of the pan. Pinch the dough up with your thumb up abou 1-1.5" up the side.

Add slices of low fat mozzarella cheese right on top of the dough and sausage/ingredients on top of the cheese. For the sauce they use stewed tomatos right out of the can only from California, nothing else added to the sauce. You have to mash the tomatos to your liking by hand, they usually leave big chunks in the restaurant. Cook at 400 deg for 30 minutes. The pizza is done when the cheese is gooey and the crust is golden (and sausage is fully cooked.)I remember him telling me that the key to the dough is using lots of corn oil on the pan and using an aluminum alloy pan. I think it's a good idea to strain the stewed tomatos because when I made it the sauce was too wet. I also asked him about my favorite place Peqouds an he said they use cast iron pans and part ap flour and part bread flour. To get the awesome carmelized cheese crust you just run the cheese slices a little over the top of the dough so it touches the pan while cooking.

Offline Jeepjoe79

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Re: Uno pizzeria
« Reply #1 on: October 14, 2017, 10:48:04 PM »
Here is my pan

Offline RockyMountainPie

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Re: Uno pizzeria
« Reply #2 on: October 15, 2017, 03:40:11 AM »
Hi JeepJoe79.  Thanks a lot for sharing that information!  I will try the recipe.  :)


Offline vcb

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Re: Uno pizzeria
« Reply #3 on: October 15, 2017, 09:34:51 AM »
Here is my pan

Is that an optical illusion or are those 2 different pans?
The first image looks like a slanted pan,
and the second image looks like the underside of a straight sided pan.
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Offline Jeepjoe79

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Re: Uno pizzeria
« Reply #4 on: October 15, 2017, 08:31:45 PM »
Is that an optical illusion or are those 2 different pans?
The first image looks like a slanted pan,
and the second image looks like the underside of a straight sided pan.
Same pan, must be an illusion lol. It's a 14" pan with straight sides

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Offline Jeepjoe79

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Re: Uno pizzeria
« Reply #5 on: October 22, 2017, 09:04:22 PM »
Made this recipe tonight, it was awesome! :)

Offline mudman

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Re: Uno pizzeria
« Reply #6 on: November 09, 2017, 05:19:42 AM »
Looks GREAT!!

Offline renchero

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Re: Uno pizzeria
« Reply #7 on: January 08, 2018, 11:57:17 AM »
In case anyone is interested, a while back I did a pizza making class at the original Pizzeria Uno and it was taught by one of their cooks. We also got a chance to purchase a used/seasoned pizza pan from the kitchen, which I did! But here is the Recipe:

For one 9" pizza (double for 14" pan)
Dough:
2 C ap flour
1/2 cup of 120-130 deg water
2.5oz vegetable oil (he said to use corn oil)
1tsp of bakers/cake yeast or fast acting yeast
1/2 tsp sugar
1/2 tsp salt


Hey Jeepjoe79.  Thanks for posting!  The pizza looks great!  I don't have a black steel pan and have wanted one for a while.  Those are worth their weight in gold so make sure you hold onto that!  Quick question on that vegetable oil.  Is that 2.5 fluid ounces or 2.5 oz in weight?  Also, is the flour loosely packed when you measure out the 2 cups or do you pat it down?  I'm just wondering what the consistency of the dough should be. Should it be slightly dry but have that oily sheen to it?  Or should it be a little sticky to the touch?

Thanks!

Offline Spellbinder

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  • Location: Chicago
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Re: Uno pizzeria
« Reply #8 on: Yesterday at 07:45:43 PM »
Jeepjoe79 have you found out where to get bakers/cake yeast?

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