Are you craving for a pizza that will send you into a food coma? Then look no further because I have got the perfect recipe for you – Pizzeria Uno Chicago Deep Dish Pizza Recipe. This dish is synonymous not only with Chicago, but also with its founders – Ike Sewell and Rudy Malnati. The duo started serving this dish in their restaurants during the 1940s, and since then, it has become a staple in any pizzeria.
What sets this pizza apart from the rest is its deep-dish style of crust that is buttery, thick and crispy on the outside while being soft and chewy on the inside. The layers of cheese, tomato sauce, sausage and fresh herbs make this dish an unforgettably delicious comfort food.
Now you may be thinking: “Oh great! Another strenuous and demanding recipe.” But don’t worry; I have simplified the recipe and made it easy for you to re-create this iconic dish right in your own kitchen! So why not take a leap of faith and try out my recipe for Pizzeria Uno Chicago Deep Dish Pizza? You won’t regret it!
Why You’ll Love This Recipe
Ladies and gentlemen, I would like to tell you why you can’t afford to miss out on the Chicago-style deep dish pizza recipe from Pizzeria Uno. Trust me, it’s not just any pizza recipe, but it is an authentic Chicago style deep dish pizza that delivers a well-balanced combination of flavors that I’m sure will melt your taste buds.
Firstly, imagine a thick crust with a crispy exterior and soft doughy texture inside that holds up the rich and savory tomato sauce, topped off with a generous amount of gooey mozzarella cheese, Italian sausage seasoned to perfection, and topped with grated parmesan cheese for a pop of flavor. Are you hungry yet? The toppings sit perfectly on top of the crust, creating a harmonious blend of ingredients in every bite.
Secondly, the secret is in the crust! The crust is infused with cornmeal that gives it an impeccable texture and taste that complements the filling incredibly well. Moreover, the use of active dry yeast adds extra fluffiness to the dough to give it that authentic Chicago-style deep-dish feel that everyone craves.
Lastly, this recipe makes 9-inch size pizza perfect for sharing with family or friends. Nothing beats spending time with loved ones over delicious food! Oh, and did I mention leftover slices can be stored in the refrigerator and reheated for another delicious meal?
In conclusion, this recipe from Pizzeria Uno is no ordinary pizza. It offers excellent texture balance and unique blends of flavors that will make you go “WOW” at first bite. Combined with its storied history reminiscent of iconic Chicago traditions such as Rudy Malnati Jr.’s genius from Uno’s founders Ike Sewell and Rudy Malnati Sr., this recipe is as perfect as they come. So what are you waiting for? Try out this recipe today and experience an incredibly tasty Chicago-style deep-dish pizza firsthand!
Let’s take a minute to review the ingredients you’ll need to make this Chicago-style deep-dish pizza recipe right at your own kitchen. You can find these ingredients in most grocery stores or even in your pantry.
For the Dough
- 1 and 1/2 tsp Active dry yeast
- 1/2 cup Warm water (110-115 degrees)
- 1 and 1/4 cup Water
- 1/3 cup Corn oil
- 5 cups All-purpose flour
- 3/4 tsp Salt
- 1 tsp Sugar
- 1 pound Italian sausage, removed from casings and crumbled
- 28 oz Can of diced tomatoes, drained
- Salt to taste
- 2 cups Shredded mozzarella cheese
- 1/4 cup Shredded parmesan cheese
- Fresh basil leaves
- Garlic cloves, minced or finely chopped
Tomato Sauce Layer
- 28 oz can of whole peeled or crushed tomatoes
- 2 garlic cloves, minced or finely chopped
- 1 teaspoon Salt
- 1 teaspoon Dried oregano
- Crushed red pepper to taste
For the crust topping:
- Cornmeal for dusting
- Olive oil
Now that we have all our ingredients ready, let’s dive into making our deep dish pizza masterpiece.
The Recipe How-To
Now that we have gone through the ingredient list, it is time to put on our aprons and get started on this delectable deep dish pizza. This recipe might seem daunting at first but once you get going, it will be a breeze. Let’s dive into the step-by-step instructions for this mouth-watering pizza.
Preparing the Pizza Dough
Step 1: Activate the Yeast
To start, we need to activate our dry yeast. Take 1 cup of warm tap water (around 110-115 degrees) and mix in 1 tsp of sugar. Sprinkle 1 pack of active dry yeast on the surface of the water and gently stir until dissolved. Let the mixture sit for 5 minutes until frothy.
Step 2: Mix Dry Ingredients
While waiting for the yeast, you can mix your dry ingredients together in a separate bowl. Combine 3 1/2 cups of all-purpose flour, 1 tsp of salt, and 1 tsp of dried oregano.
Step 3: Mix Wet Ingredients
Next, add 2 Tbsp of olive oil to your yeast mixture and stir to combine.
Step 4: Combine Dry and Wet Ingredients
Slowly pour your wet ingredients into your dry ingredients while stirring constantly with a wooden spoon or a stand mixer with a dough hook attached until just combined.
Step 5: Knead Dough
Once combined, use your hands to knead the dough on a floured surface for around 5 minutes until it forms into a smooth ball. Place the dough ball in a well-oiled bowl and cover with plastic wrap or a towel.Allow it to rise in warm place for at least an hour or until double in size.
Step 6: Prepare Your Pan
While waiting for your dough to rise, prepare your 9-inch deep dish pan by coating it with cornmeal.Spread about 2 Tbsp of cornmeal evenly over the bottom and up the sides of the pan.
Building Your Deep Dish Pizza
With our dough ready, let’s build our Chicago-style deep-dish pizza masterpiece!
Step 1: Layer Ingredients
Preheat oven to at least 425°F (218°C). Roll out the dough into a thickness that can fit into the deep dish pan proceeding carefully so as not to tear it. Press it into your deep dish pan.Cover half part of crust generously with mozzarella cheese slices, pressing down gently when placing them in. Half fill crust with cooked Italian sausage crumbles then top this layer fully covered by spreading sauce mixture over crust then sprinkle layer fresh cut basil just enough to cover sausage mix then grate or sprinkle generous amount of grated cold mozzarella cheese over basil layer. Then top off with generous amounts remaining topping like sliced pepperoni, onions, mushrooms or anything according to taste except arugula after baking Serve hot out of oven.
Substitutions and Variations
If you’re feeling adventurous, there are a few substitutions and variations to this deep dish pizza recipe that you can try out. Don’t be afraid to mix up the flavors and textures a bit – this is the mark of a true culinary explorer!
First off, if you’re not a fan of Italian sausage, you can swap it out for another protein. Ground beef or turkey are great options, or you could layer on some thinly sliced pepperoni for a classic pizza taste.
On the other hand, if you’re looking to make this dish vegetarian-friendly, simply omit the sausage altogether and instead load up on your favorite veggies. Bell peppers, onions, mushrooms, and zucchini are all excellent choices that will add plenty of flavor.
Want to take things up a notch? Try experimenting with different types of cheese. While mozzarella is the classic choice for any pizza, you can also add in some grated Parmesan cheese for an extra punch of flavor. Or, swap out the mozzarella altogether and use cheddar or smoked Gouda instead.
Lastly, consider adding some extra toppings to really make this pizza your own creation. Fresh basil leaves are always a winner in my book, but you could also add sliced olives or roasted garlic cloves for an extra layer of flavor.
No matter how you choose to customize this Chicago-style deep dish pizza recipe from Uno Pizzeria’s top secret vaults, always remember: cooking is all about having fun and exploring new flavors. So don’t be afraid to experiment and get creative in the kitchen!
Serving and Pairing
Now, let’s talk about serving and pairing this legendary pizza. A Chicago-style deep-dish pizza is a meal in and of itself. So, when thinking about serving, it’s best to keep your portions in mind. Usually, one slice is enough for most people, but with its delectable, scrumptious filling and addictive crust, you might not be able to resist having another slice.
Chicago-style deep dish pizza pairs well with a wide range of beverages like red wines, beers, and soft drinks. I would recommend red wine as the perfect complement to the flavorsome ingredients in the pizza. For example, a full-bodied shiraz or zinfandel works wonders considering the dish’s richness.
Now let me tell you about my personal favorite way of serving this dish – with a green salad on the side. The abundance of fresh Chicago-style toppings enhanced by freshly chopped salad leaves from spinach, arugula, lettuce, bell peppers along with cucumber and tomatoes compliments this hearty pizza magnificently.
Finally, there are those who prefer dipping their crusts into ranch or garlic dressings, which is another great way to accompany the pizza.
Remember, deep-dish pizzas can take time to cook properly so it’s worth maximizing your effort by pairing with suitable sides that will enrich rather than overwhelm this resplendent treasure from Chi-town!
Make-Ahead, Storing and Reheating
Now, this is where things get interesting. My favorite part of cooking is often the make-ahead, storing and reheating phase. After all, a dish that can be prepared ahead of time has the added bonus of allowing me to focus on other tasks during the day.
With this Uno Chicago Deep Dish Pizza Recipe, make-ahead preparations can start hours or even days in advance. Once your masterpiece is ready, you’ll want to store any leftovers properly so they are as fresh as possible for future enjoyment.
* Make-Ahead Tips:
To save time and effort, you can prepare your pizza dough ahead of time and store it in the refrigerator for up to three days before use. Simply coat the dough in a bit of olive oil and cover with plastic wrap before storing.
* Storing Leftover Pizza:
If there’s any leftover pizza from your feast, just store them in an airtight container or wrap them tightly in aluminum foil before placing them in the fridge. They should keep well for up to 2-3 days.
* Reheating Techniques:
The big question is: How do you reheat your pizza without ruining it? While microwaving may be tempting for its quickness, reheating deep dish pizza by microwave is a no-go. The best way to reheat is to warm it in the oven. To do so, simply preheat your oven to 350°F and place the leftover slice on a baking sheet lined with parchment paper. Bake for about 8-10 minutes depending on the thickness of the slice until heated through and enjoy the gooey cheesy texture and crispy crust all over again!
These techniques will keep your deep-dish pizza fresh while maintaining its original texture and taste as much as possible. With these tips, you’ll never have to waste leftover pizza slices again!
Tips for Perfect Results
Listen, folks, when it comes to deep dish pizza, there’s no half way. I never cut corners when it comes to pizza, and you shouldn’t either. You’ll be well on your way to achieving an outstandingly delectable dish by following these tips that will guide you to pizza perfection.
First thing’s first: we’re talking about a deep dish here, which means there’s a lot of crust with this fella. Don’t forget to give your crust some time to rise. Yeast wants to take its own sweet time doing its job, so don’t hurry it. Let it relax for at least 15 minutes after you’ve kneaded the dough, but if you have the patience let it rest for up to an hour or two. Trust me it’ll be worth the wait.
If you’re worried about a soggy crust, have no fear my friends! You can always prebake the crust for a few minutes before adding toppings. This is especially true if you’re adding something moist like vegetables or juicy tomatoes – they’ll release water and leave your dough wet and unpleasant.
If you want your toppings, cheese included, evenly distributed throughout the dish, keep in mind not to overstuff your pie. Less is more when it comes to deep dish pizzas. Remember that toppings like Italian sausage and sliced tomatoes hold plenty of moisture and could make the crust soggy if too many are added.
Now that you’re all set with the right amount of toppings; don’t forget cornmeal while shaping and spreading the dough in the pan. The grains of cornmeal help maintain crispness during baking and lend an irresistible crunchiness to the final product.
Finally – aaaand this is one my Grams showed me – when you’re ready to add tomato sauce try lightly brushing olive oil on top of your crust first. It’ll create a barrier and keep your dough crispy even after being covered in delicious, juicy sauce.
There you go – those are my little secrets for making the perfect Chicano-style Uno deep-dish pizza out there. Whether they were passed down from family or discovered through trial-and-error; trust me when I say these tips work wonders in achieving flavorsome results every time you try this recipe out!
And there you have it! The recipe for Pizzeria Uno Chicago Deep Dish Pizza. As a culinary explorer, I understand the importance of authenticity and taste. Trust me, this recipe will not disappoint your taste buds.
The combination of the crispy crust, savory sausage, juicy tomatoes, and melted cheese is unbeatable. Whether for a family dinner or a weekend gathering with friends, this dish is sure to please everyone.
Don’t be afraid to experiment with different ingredients as well! Try adding some extra garlic cloves or fresh basil leaves for an extra kick of flavor. The possibilities are endless with this recipe.
In closing, I highly recommend this recipe for anyone who loves deep dish pizza or wants to try something new. Go ahead and give it a try – you won’t be disappointed!
Pizzeria Uno Chicago Deep Dish Pizza Recipe
- 1 cup warm tap water (110-115 degrees)
- 1/4 ounce active dry yeast
- 3 1/2 cups flour
- 1/2 cup course ground cornmeal
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1 lb mozzarella cheese, sliced thin
- 1 lb Italian sausage, removed from the casing and crumbled
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 2 garlic cloves, peeled and minced
- 5 fresh basil leaves, chopped fine
- 4 tablespoons grated parmesan cheese
- 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.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.