PIZZA UNO'S DEEP PAN CHICAGO STYLE PIZZA RECIPE IN 1943
n 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. It was the start of an American tradition - the Chicago Deep Dish Pizza. Ike's Original Deep Dish Pizza has been imitated many times, but never quite duplicated.
Provided by Timothy H.
Categories < 4 Hours
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- 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.
- 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 kneed the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed 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 to 20 minutes before filling.
- Preheat the oven to 500 degrees.
- While the dough is rising, prepare the filling.
- Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
- Drain and chop the tomatoes.
- When the dough has finished its second rising, lay the cheese over the dough shell. Then 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 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
- Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
- Serve immediately.
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Yasini Nyagawa
[email protected]Overall, I really enjoyed this recipe. The pizza was delicious and it was a lot of fun to make. I would definitely recommend it to others!
Christopher Sisa
[email protected]The instructions in this recipe were a bit confusing, but I was still able to make a delicious pizza. I would recommend clarifying the instructions in the next version of the recipe.
RISHAD SHIKDER
[email protected]This pizza was a bit too cheesy for my taste, but it was still very good. I would recommend using less cheese next time.
Rofiqul Islam
[email protected]I'm not a huge fan of deep-dish pizza, but this recipe changed my mind. The crust was perfectly cooked and the toppings were incredibly flavorful. I'll definitely be making this again!
Angie Rohan
[email protected]This pizza is a bit pricey to make, but it's worth every penny. The ingredients are all high-quality and the pizza is absolutely delicious.
Moynuddin Islam
[email protected]I love that this recipe includes instructions for making your own pizza sauce. It's so much better than the store-bought stuff!
Beaula Takwara
[email protected]I've made this pizza several times now and it's always a hit. The crust is crispy on the outside and chewy on the inside, and the toppings are always cooked to perfection.
Kevin Carney
[email protected]This recipe is a great way to use up leftover sourdough starter. The pizza crust is light and airy, and the toppings are flavorful and cheesy.
Mandy Cote'
[email protected]I'm a huge fan of Uno's deep-pan pizza, so I was excited to try this recipe. It didn't disappoint! The pizza was just as good as the one I get at the restaurant.
Abubakar Musam
[email protected]This pizza is a bit time-consuming to make, but it's totally worth the effort. The end result is a delicious, hearty pizza that's perfect for a special occasion.
Ana Hampton
[email protected]I was pleasantly surprised by how well this recipe turned out. The pizza was cheesy, flavorful, and had a perfect crust. I will definitely be making this again!
mbr01 toyboy
[email protected]I love that this recipe uses a sourdough starter. It gives the crust a slightly tangy flavor that pairs perfectly with the rich toppings.
MOTIVATED ON PURPOSE
[email protected]This recipe is a keeper! The pizza was absolutely delicious and it was a lot easier to make than I thought it would be. I'll definitely be making this again and again.
Awaish Asim
[email protected]I have to admit, I was a bit skeptical about making my own Chicago-style pizza. But I'm so glad I did! The instructions were easy to follow and the pizza turned out amazing. It was a hit with my family and friends.
Habineza Mathias
[email protected]This pizza was a labor of love, but it was totally worth it. The end result was a cheesy, gooey, delicious masterpiece that everyone at the party raved about. Thanks for sharing this recipe!
Miley Woodward
[email protected]I'm not usually a fan of deep-dish pizza, but this recipe changed my mind. The crust was perfectly cooked and the toppings were incredibly flavorful. I'll definitely be making this again!
Sudayes Bakhshi
[email protected]I've tried my fair share of Chicago-style pizzas, but this one takes the cake. The combination of the buttery crust, the tangy sauce, and the gooey cheese was simply divine. Highly recommend!
Md Shafikul
[email protected]Holy moly! This deep-pan Chicago-style pizza was an absolute flavor bomb! The crust was crispy on the outside and fluffy on the inside, and the toppings were generous and oh-so-gooey. It was like a party in my mouth!