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This pizza recipe is not like the other Chicago deep dish pizza which uses yellow cornmeal and made by other famous restaurants.
You used to have to go to the Windy City if you wanted to try a Chicago-style pizza. Then came Uno Pizzeria & Grill, or better known as simply ‘Unos.’ Thanks to the chain, and others like it, these days you can get deep dish pizza just about everywhere. But why go out when you can make amazing and authentic Pizzeria Unos deep dish pizza recipe at home? The next time you have a hankering for the ultimate deep dish pizza, don’t do delivery. Make it yourself!
What Makes Uno Deep Dish Pizza So Unique
Despite an almost endless variety, there is a consensus about what constitutes a pizza. All pizzas must contain a crust, some sort of sauce, and cheese, but not necessarily in that order.
Deep dish pizza turns the typical pizza on its head, literally by putting the cheese directly on top of the crust and then covering the cheese with toppings. In another deviation from the norm, Chicago-style pizza doesn’t have traditional tomato sauce but instead opts for using crushed tomatoes. This switcheroo and the use of slices, not shreds, of mozzarella, create a protective layer that prevents the thick crust from getting soggy. Finally, unlike many thin-crust pizzas, deep dish pizzas are not loaded down with a bazillion different toppings.
Making the Dough for This Pizzeria Uno Recipe
The foundation of a deep dish pizza is the crust, and as long as you get that right, you are more than halfway towards making a pretty good pie. First off, don’t try to take the easy route and buy premade dough. Fresh dough is critical, but don’t worry because it isn’t too difficult to make yourself, as long as you have a stand mixer handy.
Bloom the yeast by adding it to the warm water in a small bowl. The water should appear bubbly after a few minutes. If no changes occur, or the water just gets cloudy, you need fresh yeast. Once the yeast is bloomed, pour it with the water into the bowl of a stand mixer. You need some sort of electric mixer with a dough hook attachment for the best results. Add half of the flour and the rest of the ingredients for the dough. Mix on lower for about 30 seconds to combine. Turn off the mixer and scrape down the sides of the bowl. Once the ingredients begin to come together, slowly add the rest of the flour. Increase the speed to high until all the dough collects on the hook. Turn off the mixer and remove the dough from the hook. Lightly coat the ball of dough with olive oil, but back in the mixing bowl and cover. Leave in a warm place until it doubles in size. Release the air by lightly punching down the dough. Cover, and wait an additional 5 minutes before rolling out and placing in the greased pan. Tips for Making and Storing Uno Deep Dish Pizza Don’t use slices of fresh mozzarella. You need low-moisture blocks of mozzarella. Make sure to cover the entire surface of the crust with at least two layers of cheese. Avoid using shredded cheese as most contain an anti-caking agent that prevents the cheese from melting well. Store leftovers covered in the fridge overnight. Reheat for five minutes over medium heat in a deep, covered skillet.
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Ingredients
Here’s a list of what you need:
Olive oil Active dry yeast Water All-purpose flour Sliced mozzarella cheese Italian sausage Canned tomatoes Dried oregano Dried basil Grated Parmesan cheese Sliced mushrooms (optional) Chopped bell pepper (optional) Ingredient Notes The pizza yeast from Williams-Sonoma is great. It makes a wonderful crust. Use extra-light olive oil if you do not want a heavy olive oil flavor. Add your favorite toppings to customize the pizza to your liking. How to Make Deep Dish Pizza Cook sausage until browned and crumbled. Drain and set aside.
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. Stir till dissolved. Allow the yeast to bloom for 5 minutes. Add flour, oil, and 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. Cover, let rise in a warm place until double.
Punch down dough and let rest for 5 minutes. 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 till nearly double, about 30 minutes. Arrange cheese slices on the dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces over sausage. Sprinkle with oregano, basil, and Parmesan. Bake at 500 degrees for 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 for 5 to 10 minutes before cutting. More Pizza Recipes to Try BBQ Chicken Pizza Cherry Pizza Crescent Roll Veggie Pizza Garlic Pizza Sauce Mexican Pizza Pizza Margherita Pizza Monkey Bread Pizza Wontons Thanksgiving Pizza Favorite Italian Recipes Homemade Lasagna Instant Pot Italian Sausage Pasta Italian Meat Sauce Penne Primavera
Check out more of my easy Italian recipes and the best copycat recipes for casual dining restaurants here on CopyKat!
Print Add to Collection Go to Collections Uno Deep Dish Pizza You can make Uno Pizzeria Chicago Deep Dish Pizza with sausage at home with this copycat recipe. Course Main Course Cuisine American Keyword Chicago Deep Dish Pizza, Deep Dish Pizza, Uno’s Pizza Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour Servings 8 Calories 506kcal Author Stephanie Manley Ingredients olive oil or cooking spray 1⅛ teaspoons active dry yeast 1 cup warm water (110 to 115 degrees) 3 cups all-purpose flour ⅓ cup olive oil 12 ounces mozzarella cheese sliced ½ pound Italian sausage mild 15 ounces canned tomatoes 1 teaspoon dried oregano, crushed 1 teaspoon dried basil, crushed ¼ cup Parmesan cheese, grated 4 ounces sliced mushrooms optional 2 ounces chopped bell pepper optional Instructions 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 Calories: 506kcal | Carbohydrates: 40g | Protein: 21g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 530mg | Potassium: 341mg | Fiber: 2g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 8.2mg | Calcium: 269mg | Iron: 3mg
Thanks to QueenBerta for this recipe.
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