Pizzaria Uno's Chicago Deep Dish Pizza
- 1 c Warm tap water (110-115ø)
- 1 pkg. Active dry yeast
- 3 1/2 c Flour
- 1/2 c Coarse ground
- 1 tsp. Salt
- 1/4 c Vegetable oil
- 1 lb. Mozzarella, sliced thin
- 1 lb. Italian
Sausage, removed from the
- Casing and crumbled
- 1 can Whole
tomatoes, drained and
- Coarsely crushed
- 2 cloves Garlic, peeled and
- 5 Fresh basil leaves, chopped fine
- 4 tb Freshly grated
- 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, 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
- 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 topping.
- Preheat the
oven to 500 degrees.
- While the dough is rising, prepare the
- Cook the crumbled sausage until it is no longer pink,
drain it of it's excess fat. Drain and chop the tomatoes.
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.
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.
recipe is courtesy of Helen and is a close clone recipe
Close Clone Recipes