Copycat Pizzeria Uno Chicago Deep Dish Pizza Dough Recipes

UNO DEEP DISH PIZZA

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.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

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!

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

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.

PIZZERIA UNO CHICAGO DEEP DISH PIZZA

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.

CHICAGO DEEP DISH PIZZA RECIPE

Steps:

• Combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed.
• Mix until blended, about 1 minute.
• Add the water and melted butter. Continue mixing on low speed until fully incorporated, 1 - 2 minutes, scraping the sides and bottom of the bowl occasionally.
• Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4 - 5 minutes.
• Using your hands, coat a medium bowl with 1 teaspoon of the olive oil.
• Transfer dough to the bowl, turning once to coat with oil.
• Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 - 60 minutes.
• Melt butter in a medium saucepan over medium heat.
• Add onion, oregano and salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.
• Add garlic. Cook just until fragrant, about 30 seconds.
• Stir in tomatoes and sugar. Increase the heat to medium-high.
• Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups, about 25 minutes.
• Turn off heat.
• Stir in the basil and oil.
• Season with salt and pepper to taste.
• To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle.
• Using an offset spatula, spread the softened butter over the surface of the dough, leaving a 1/2-inch border around the edges.
• Starting at the short end, roll the dough into a tight cylinder.
• With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle.
• Fold into thirds like a business letter. Pinch the seams to form a ball.
• Return to the oiled bowl.
• Cover tightly with plastic wrap.
• Let rise in the refrigerator until nearly doubled in size, 40 - 50 minutes.
• Preheat the oven to 425°F.
• Coat a 9-inch round cake pan with 2 tablespoons of olive oil.
• Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick.
• Transfer dough to the pan.
• Lightly press the dough into the pan, working into the corners and 1 inch up the sides. If the dough resists stretching, let rest 5 minutes before trying again.
• Sprinkle shredded mozzarella over the surface of the dough.
• Spread tomato sauce over the cheese.
• Top with Parmesan.
• Bake until the crust is golden brown, 20 - 30 minutes.
• Remove from the oven and let rest 10 minutes before slicing and serving.