Deep Dish Pizza Chicago-style UNO'S recipe
I get requests to make this pizza, as it doesnt get much better then this! (short of going to Chicago) :)
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- olive oil
- 1 pkg
- active dry yeast
- 1 c
- warm water (110-155 degrees)
- 3- 3 1/2 c
- ap flour
- 1/3 c
- cooking oil
- 12 oz
- sliced mozzarella cheese
- 1/2 lb
- mild italian sausage, cooked, and crumbled
- 14 oz
- can whole pear or plum tomatoes, drained
- 1 tsp
- oregano, dried, crushed
- 1 tsp
- dried basil, crushed
- 1/4 c
- parmesan cheese
- sliced mushrooms, optional
- chopped green pepper, optional
- toppings of your choice, optional
You will need a deep dish at least 2 inches deep. You can also use a heavy 10x2 inch round cake pan or a 10 inch spring form pan. Which ever pan you use, brush olive oil generously around the whole pan.
Beat at low speed 30 seconds,scraping bowl often.
Stir in as much of the remaining flour as you can.
Gently press sausage on cheese.
Using hands, gently crush tomatoes into small pieces atop sausage.
Sprinkle with herbs and Parmesan.
If desired, add mushrooms and green pepper during the last few minutes of baking.
If you dont have the time to make this crust, I did come up with an alternative using the bread machine.
If you want to use the bread machine:
2 3/4 Cups AP flour
1/3 Cup olive oil
1 Cup hot water (110-115 degrees)
2 teaspoons yeast
Add the ingredients to the bread machine and put it on dough setting. Then put in the prepared pan and let rise again. Then follow the rest of the above instructions.