Pizzeria Uno Copycat Recipes

COPYCAT PIZZERIA UNO "CHICAGO DEEP DISH" PIZZA DOUGH

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.

PIZZERIA UNO'S PIZZA SKINS

Steps:

• Heat oven to 350 degrees F.
• Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust.
• Bake until potatoes are warm (about 160 degrees F).
• Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted.
• Serve with sour cream and chives.

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.

DEEP DISH PIZZA CHICAGO-STYLE UNO'S RECIPE

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!