Best 2 Pizzeria Uno Chicago Deep Dish Pizza Recipes

Pizza lovers, get ready to embark on a culinary journey to the Windy City with Pizzeria Uno's iconic Chicago-style Deep Dish Pizza. This mouthwatering dish is a masterpiece of culinary engineering, featuring a flaky, buttery crust, layers of savory fillings, and a rich, tangy tomato sauce. Pizzeria Uno has been serving up this legendary pizza since 1943, and their secret recipe has made it a beloved favorite among pizza aficionados worldwide.

In this comprehensive article, we present a collection of Pizzeria Uno's Deep Dish Pizza recipes, each one meticulously crafted to replicate the authentic experience of dining at this legendary establishment. Whether you're a seasoned pizzaiolo or a home cook looking to impress your friends and family, our recipes provide step-by-step instructions, detailed ingredient lists, and helpful tips to guide you through the process of creating this iconic dish.

From the classic combination of sausage, pepperoni, and mushrooms to the vegetarian delight of spinach, artichoke, and sun-dried tomatoes, our recipes cater to a wide range of tastes and preferences. We'll take you on a journey through the art of making the perfect deep-dish crust, layering the fillings with precision, and achieving that golden-brown, bubbly perfection that makes this pizza so irresistible.

So, gather your ingredients, prepare your kitchen, and let's embark on this delicious adventure together. Get ready to create a Pizzeria Uno-inspired Deep Dish Pizza that will transport you to the heart of Chicago's culinary scene, right from the comfort of your own home.

Let's cook with our recipes!

PIZZERIA UNO CHICAGO DEEP DISH PIZZA

Pizzeria Uno Chicago Deep Dish Pizza image

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

Ingredients

1 cup warm tap water (110-115 degrees)
1/4 ounce active dry yeast
3 1/2 cups flour
1/2 cup course ground cornmeal
1 teaspoon salt
1/4 cup vegetable oil
1 lb mozzarella cheese, sliced thin
1 lb Italian sausage, removed from the casing and crumbled
1 (14 1/2 ounce) can diced tomatoes, drained
2 garlic cloves, peeled and minced
5 fresh basil leaves, chopped fine
4 tablespoons grated parmesan cheese

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

Copycat Pizzeria Uno

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

Ingredients

1 cup warm water
2 1/4 teaspoons active dry yeast (1 0.25-oz packet)
3 1/2 cups all-purpose flour
1/2 cup coarse cornmeal
1 teaspoon kosher salt
1/4 cup canola oil (or sunflower)

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:

Use a cast iron skillet or a deep-dish pizza pan to ensure the pizza cooks evenly and has a crispy crust.
Make sure the dough is well-rested before baking. This will help it rise properly and give it a chewy texture.
Use high-quality ingredients, especially for the cheese and sauce. This will make a big difference in the overall flavor of the pizza.
Don't skimp on the toppings. Pizzeria Uno's deep-dish pizza is known for its generous amount of toppings, so don't be afraid to load it up.
Bake the pizza until the crust is golden brown and the cheese is melted and bubbly. This will take about 30-40 minutes.

Conclusion:

Pizzeria Uno's Chicago deep-dish pizza is a delicious and iconic dish that is sure to please everyone at your next party or gathering. With its crispy crust, gooey cheese, and generous toppings, this pizza is a true classic. By following these tips, you can make a Pizzeria Uno deep-dish pizza that is just as good as the original. So what are you waiting for? Start baking!