Friday, June 14, 2013

Copycat Uno's Deep Dish Pizza

You can't go wrong with pizza, right?

My family's favorite pizza place is Uno's Chicago Grill. The crust is so buttery, cheese so melty, and the toppings are so fresh and tasty. I had always wanted to make this pizza, but I couldn't find the recipe... until I got Pinterest. I pinned this recipe about 2 years ago, and I had been wanting to try it since then. I decided to try it tonight. 

Boy am I glad I did.

It was SO good. 

We bought everything fresh just an hour before I made the pizza, so all of the toppings were wonderfully fresh and delicious.

From Seeded at the Table.

Copycat Uno's Deep Dish Pizza

Yields: 1 9" deep dish pizza
Time: about 2 hours


1 1/2 cups plus 2 tbsp AP flour
1/4 cup yellow cornmeal
3/4 tsp salt
1 tsp sugar
1 1/8 tsp instant yeast
1/2 cup plus 2 tbsp water, room temperature
1 1/2 tbsp butter, melted

1 tsp olive oil
2 tbsp butter, softened

2 cups shredded mozzarella 
Desired toppings

1. Whisk together the dry ingredients. Add the water and melted butter. With the dough hook attachment, turn the stand mixer on medium for 4-5 minutes, scraping the bowl as often as necessary. Put the dough in a bowl coated with the 1 tsp olive oil and let it rise at room temperature for 40-50 minutes, or until doubled. 

2. Roll the dough out to 6"x8". Spread the softened butter on the dough and fold the dough into thirds (like a business letter). Roll it out again, this time to 8"x12". Fold it into thirds again and then roll it into a ball. Put it into the bowl coated with olive oil and let it rise for 40-50 minutes in the fridge. While it's rising in the fridge, make the tomato sauce.

Tomato Sauce:

1 tbsp unsalted butter
2 tbsp grated onion
Pinch of dried oregano
1/4 tsp salt
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
Pinch of sugar
2 tbsp chopped basil leaves
1 1/2 tsp olive oil
Black pepper, to taste
Salt, to taste

3. In a medium saucepan over medium-low heat, melt the butter. Sauté the onion and oregano in the butter for about 3 minutes, stirring constantly. Add salt and garlic and cook for about 30 seconds before adding tomatoes and sugar. Let it come to a boil, then turn it down to a simmer for 15 minutes. Add the basil, olive oil, and salt and pepper, then remove from heat. 

4. Preheat oven to 425 degrees fahrenheit. Line the bottom of a 9" deep dish pizza stone or a 9" cake pan with 2 tsp cornmeal. Roll out the dough on a dry surface to about a 13" circle. Transfer to pan. Line the dough with 2 cups shredded mozzarella. Top the cheese with the tomato sauce (how backwards! It keeps the crust from getting soggy) and then the desired toppings. I used pepperoni (a heck of a lot of 'em), bell peppers, tomatoes, bacon, mushrooms, italian meatballs, onions, and parmesan. 

5. Bake at 425 for 20-25 minutes. Let it sit out for 5-8 minutes before cutting and eating. 

Bon appétit!

No comments:

Post a Comment