Best 4 Copycat Pizzeria Uno Chicago Deep Dish Pizza Dough Recipes
**A Chicago Deep-Dish Pizza That Will Satisfy Your Pizza Cravings**
Indulge in the iconic flavors of Chicago with this selection of Pizzeria Uno Copycat Deep-Dish Pizza Dough recipes. Embark on a culinary journey that captures the essence of this legendary pizza, known for its thick, flaky crust, layers of melted cheese, and savory toppings. From the classic to the adventurous, these recipes offer a range of options to cater to every taste preference. Dive into the secrets of creating the perfect dough, master the art of layering ingredients, and discover the joy of biting into a slice of this Chicago specialty. With step-by-step instructions and helpful tips, these recipes will guide you in recreating the authentic Pizzeria Uno experience in the comfort of your own kitchen. Prepare to tantalize your taste buds and impress your loved ones with a deep-dish pizza that rivals the best in Chicago.
UNO DEEP DISH PIZZA
You can make Uno Pizzeria Chicago Deep Dish Pizza with sausage at home with this copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Cook sausage until browned and crumbly.
- Generously brush a heavy 10-inch round cake or springform pan with olive oil or cooking spray.
- In a large mixer bowl, sprinkle yeast into warm water and stir until yeast is dissolved.
- Add 1½ cups of the flour, ⅓ cup oil, and ½ teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly.
- Beat for 2 minutes at high speed, scraping bowl often. Add in as much of the remaining flour as you can while beating the dough.
- Cover and let the dough rise in a warm place until double. Punch down. Let rest 5 minutes.
- Preheat oven to 500 degrees.
- Place the dough into the pan. Using oiled hands, spread dough evenly over the bottom and partially up sides of the pan.
- Cover the pan and let the dough rise until nearly double, about 30 minutes.
- Arrange cheese slices in a ¼-inch thick layer on dough.
- Gently press the sausage on the cheese.
- Using your hands, gently crush tomatoes into small pieces over the sausage.
- Sprinkle oregano, basil, and Parmesan on top.
- Bake at 500 degrees for about 25 to 30 minutes or until the edge of the crust is crisp and golden brown.
- If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time.
- Let the pizza stand 5 to 10 minutes before cutting.
Nutrition Facts : Calories 506 kcal, Carbohydrate 40 g, Protein 21 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 57 mg, Sodium 530 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
PIZZERIA UNO CHICAGO DEEP DISH PIZZA
Make and share this Pizzeria Uno Chicago Deep Dish Pizza recipe from Food.com.
Provided by grberk
Categories European
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
COPYCAT PIZZERIA UNO "CHICAGO DEEP DISH" PIZZA DOUGH
I've eaten a few times at Pizza Uno, it's one of the few chain places I like because they have a good veggie burger with actual veggie sides! (And their peanut butter cup dessert thing is to die for.) As a New Yorker I know what really good pizza is and have so many wonderful independent pizzerias right in my own backyard, hence it'd be sinful for me to get pizza from a chain ;) But I'm posting this from my "Awesome Restaurant Recipes" e-book to share with those who'd like to recreate the dough at home to have with the sauce and toppings of their choice; the only thing I changed in the original recipe is to use canola or sunflower oil instead of vegetable oil since that's what I keep around due to nutritive properties. And I'm always trying homemade pizza recipes of all kinds and varying the recipes with different flours, oils additions, etc. I think this would be good subbing half wheat flour and adding some nutritional yeast and spices. What I found interesting about this recipe is that you don't proof the yeast with any type of sugar, and cornmeal in the actual dough instead of just sprinkling on the bottom. Of course, I'm including both bread machine and old school instructions.
Provided by the80srule
Categories Vegan
Time 2h15m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
- Blend in 1 cup of flour, and all the cornmeal, salt, and oil. Mix well with a large spoon.
- Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
- Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
- Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
- Punch it down and knead briefly. Go to Step #8. Didn't want to do all that just to have another rise later? Check out the bread machine instructions!
- BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.
- Press the dough into an oiled 15-inch deep dish pan. Let it rise for another 20 minutes before pre-baking.
- After the rise in the pan is finished, bake at 450F for 10 minutes. Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.) I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.
- Don't have a deep-dish pan? Can probably split this up among casserole dishes and large pie pans.
Tips:
- For the best results, use a stand mixer fitted with the dough hook. If you don't have a stand mixer, you can mix the dough by hand, but it will take longer.
- Make sure the water is warm, but not hot. Hot water will kill the yeast and prevent the dough from rising.
- Add the ingredients to the stand mixer in the order listed in the recipe. This will help ensure that the dough is properly mixed.
- Mix the dough on low speed for 2 minutes, then increase the speed to medium and mix for 3 minutes more. The dough should be smooth and elastic.
- Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the sauce and toppings for your pizza.
- When the dough has risen, punch it down and divide it in half. Roll each half out into a 12-inch circle. If you save half for later portions, freeze them unbaked (no sauce or cheese.)
- Place the dough circles on greased baking sheets. Add the sauce, cheese, and toppings of your choice.
- Bake the pizzas in a preheated oven at 450 degrees Fahrenheit for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Let the pizzas cool for a few minutes before slicing and serving.
Conclusion:
This copycat Pizzeria Uno Chicago deep-dish pizza dough recipe is the perfect way to make your own delicious deep-dish pizza at home. With a few simple ingredients and a little bit of time, you can create a pizza that is sure to impress your family and friends. So what are you waiting for? Give this recipe a try today!
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