Uno Chicago Grill Deep Dish Pizza Copy Recipes

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

Steps:

• 1. Preheat oven to 500 degrees. You will need a deep dish at least 2 inches deep. You can also use a heavy 10x2 inch round cake pan or a 10 inch spring form pan. Which ever pan you use, brush olive oil generously around the whole pan.
• 2. In a large bowl, sprinkle yeast into warm water. Stir until dissolved. Stir in 1 1/2 cups of the flour, the 1/3 cup cooking oil and 1/2 teaspoon of salt. Beat at low speed 30 seconds,scraping bowl often. Stir in as much of the remaining flour as you can.
• 3. Cover the dough and let rise in a warm place till doubled. Beat down. Let rest for 5 minutes.
• 4. Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover, let rise until nearly doubled, about 30 minutes.
• 5. Arrange cheese slices in 1/4 inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herbs and Parmesan.
• 6. Bake in a 500 degree oven for about 25 minutes to 30 minutes or until edges of the crust are crisp and golden brown. If desired, add mushrooms and green pepper during the last few minutes of baking.
• 7. Let the pizza stand for 5-10 minutes before cutting. (this is the hardest part!) :)
• 8. ANOTHER CHEAT NOTE: If you dont have the time to make this crust, I did come up with an alternative using the bread machine. If you want to use the bread machine: 2 3/4 Cups AP flour 1/3 Cup olive oil 1 Cup hot water (110-115 degrees) 2 teaspoons yeast Add the ingredients to the bread machine and put it on dough setting. Then put in the prepared pan and let rise again. Then follow the rest of the above instructions.
• 9. This is a serious recipe. It is well worth the effort as it is as close to the real thing as you can get at home. As I have said, I used a sauce in the pictures.... this is a no-no! Use the tomatoes and you will be in heaven!

Steps:

• Dissolve the yeast with warm water and sugar in a mixing bowl.
• Add the corn oil and blend.
• Add flour and salt and mix thoroughly until the dough is smooth and pliable. If using a stand mixer for 4 minutes at medium or by hand knead for 7 to 8 minutes.
• Turn the dough out and knead by hand an additional 2 minutes.
• Coat a bowl with olive oil, place the dough ball in the bowl turning once to cover it with oil. Cover with plastic wrap and a towel and let it rise for two hours.
• Do not punch the dough down. Spead it across the bottom and up the sides of a 12 inch deep dish pizza or cake pan. (I cover the bottom of my pan with olive oil first - a lot of olive oil).
• For the sauce: in a mixing bowl combine the tomatoes, oregano, basil and romano.
• Line the dough with mozzarella and provolone completely covering the dough and then put your sauce and toppings.
• Bake on the middle rack of a preheated 475 degree oven for 20 - 25 minutes - the crust should be golden brown. Allow the pizza to rest 3-4 minutes before cutting.

Steps:

• 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, and 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 knead the ball of dough until it is no longer sticky.
• Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
• Punch it down and knead 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°F.
• While the dough is rising, prepare the filling.
• Cook the sausage until it is no longer pink and drain the excess fat.
• When the dough has finished its second rising, lay the cheese over the dough shell.
• 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°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
• Lift up a section of the crust from time to time with a spatula to check its color. The crust will be golden brown when done.
• Serve immediately.