Ready in 45 minutes
Pizzeria Uno and Pizzeria Due
"Very good. This was our first time for making or even having a Chicago-style deep-dish pizza. I was somewhat worried about putting raw sausage in the pizza but to my surprise it cooked up fine and added a really nice flavor to the pizza. I am glad I used a good quality butcher shop sausage. I think that is the secret to this style of pizza."- ellistucker
Cuisine: AmericanMain Ingredient:
221 people want to try | 420 have favorited
Top-ranked recipe named "Chicago-Style Deep-Dish Pizza"
1. Generously brush a heavy 10 x 2-inch round cake pan or 10-inch springform pan with olive oil or cooking oil. (I use the same dark round (almost black) baking pan as they use in the restaurants, it gives a much better crust.) 2. In large mixer bowl, sprinkle yeast into warm water.Stir till dissolved. Stir in 1 1/2 cups of the flour; the 1/3 cup oil, and 1/2 teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can. 3. Cover, let rise in warm place till double. Punch down. Let rest 5 minutes. 4. Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes. 5. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herbs and Parmesan (I use Pecorino Romano). 6. Bake in a 500(F) degree oven for about 25 to 30 minutes or till edges of the crust are crisp and golden brown. If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. let the pizza stand 5 to 10 minutes before cutting.
Makes 4 to 6 servings. The pizza yeast is great from Williams-Sonoma. It makes a great crust. I use only Bertolli Extra-Light Olive oil, because it doesnt have a real heavy olive oil taste. If you can, use a good Italian Parmesan or Pecorino Romano Cheese. I had no trouble finding one in Philadelphia, but here in Texas I can only find it at Whole Foods. Its called Locatelli Romano. It s the same one I used in Chicago and Philli. Buy it in a wedge, and grate it fresh everytime you use it. Posted to recipelu-digest Volume 01 Number 551 by QueenBerta
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mlesher1 1 year ago
ellistucker 2 years agoVery good. This was our first time for making or even having a Chicago-style deep-dish pizza. I was somewhat worried about putting raw sausage in the pizza but to my surprise it cooked up fine and added a really nice flavor to the pizza. I am glad I used a good quality butcher shop sausage. I think that is the secret to this style of pizza.
MsJones2012 2 years agoMy family loved it... thanks!!!
marymmohr 4 years agoThis is not the correct recipe - THE MOST important ingredient was left off the dough CORNMEAL!!!!! The original Unos used to have the recipe posted. This sets their crust apart.