Pizzeria Uno’s Chicago Deep Dish Pizza

Pizzeria Uno’s Chicago Deep Dish Pizza

For pizza lover who loves making pizza at home this is just the recipe you can cope and imitate the actual pizzeria uno’s chicago deep dish pizza for any occasion you fancy or for your healthy lunch ideas if you feel like it. To be honest with you having any type of pizza there shouldn`t be a particular time for it to have it. It should just be enjoyed while it is still hot. I love it on weekends when I have nothing else on mind to have for my healthy lunch ideas than I try this, honestly it is not the healthiest dish but the satisfaction your get is just out of this world. This chicago deep dish pizza taste just like the actual thing, I am saying this because I have had enough of the actual thing that now I know that there isn`t much difference between the two. Give it a try and let us know what you think of this chicago deep dish pizza.

Ingredients:
Pan Dough:

• 1 cup Warm tap water
• 1 pkg. Active dry yeast
• 3 1/2 cups Flour
• 1/2 cup Coarse ground cornmeal
• 1 teas. Salt
• 1/4 cup Vegetable oil

Pizza Topping:

• 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 minced
• 5 Fresh basil leaves, chopped fine
• 4 tbls. Freshly grated Parmesan Cheese

Directions:

1. Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
2. Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil.
3. Mix well with a spoon.
4. 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.
5. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
6. 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.
7. Punch it down and kneed it briefly.
8. 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.
9. Let the dough rise 15-20 minutes before filling.
10. Preheat the oven to 500 degrees.
11. While the dough is rising, prepare the filling.
12. Cook the crumbled sausage until it is no longer pink, drain it of it’s excess fat.
13. Drain and chop the tomatoes.
14. When the dough has finished its second rising, lay the cheese over the dough shell.
15. Then distribute the sausage and garlic over the cheese.
16. Top with the tomatoes.
17. Sprinkle on the seasonings and Parmesan cheese
18. Bake for 15 minutes at 500 degrees.
19. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
20. Lift up a section of the crust from time to time with a spatula to check on its color.
21. The crust will be golden brown when done.
22. Serve immediately.

Enjoy!

Photo by: Bryan Maleszyk