Pizza has become our dinner of choice on Wednesdays lately. Caitlin is taking a gymnastics class at the Y and so we get home around 7 pm. I make pizza for a quick dinner that we all enjoy. (She has even picked up on the Pizza-Wednesday pattern herself. When we get into the car to go home, she says "Time for pizza!" Smart kid!)
For last week's pizza, I decided to go with a deep-dish recipe. Normally I buy frozen dough and then change up the toppings to whatever sounds good that day. It's good, but getting a little boring. I made the dough on Sunday and put it in my freezer. On Tuesday night, I moved it to the refrigerator so it could slowly rise. I set it on the counter before going to the Y, so when we come home it's ready to go.
I loved so many things about this recipe. First - the crust. It was probably the best I have made. It was chewy, buttery, and didn't get one bit soggy since the cheese was between the crust and the sauce. I will definitely make more and keep in my freezer. Secondly, the sauce, with only 4 simple ingredients tasted garden-fresh. Next time I would use just slightly less sauce on top, but really it was near perfect the way it is. Each piece is very filling!
It's been years since I have been to UNO's, so I can' really say how this compares, but try it and let me know!
Source: Uno Chicago Grill
Master Dough Recipe:
Yield: one 20-ounce ball of dough to make one 12-inch Chicago-Style Deep-Dish Pizza
- 1 Package active dry yeast
- ¾ Cup warm water (105-110 degrees F)
- 1 Tsp. Sugar
- ¼ Cup Corn oil
- 2½ Cups All-purpose flour
- 2 Tsp. Salt
- 1 Tsp. Olive oil
- 12" Deep-Dish Pizza Pan or Cake Pan (I used a cast iron skillet)
In a mixing bowl, dissolve the yeast with water and sugar. Add the corn oil and blend. Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes. Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel.* Let the dough rise for two hours. Do not punch it down. Spread and push the dough ball across the bottom of the pan and up the sides.
*At this stage, the dough can be put in the refrigerator and allowed to rise slowly overnight. Take the dough out of the refrigerator at least an hour before you are ready to assemble the pizza.
PEPPERONI DEEP-DISH PIZZA
- 1½ Cups Tomatoes, ground (I used crushed - is that the same thing?)
- 1 Tsp. Oregano, dried
- 1 Tsp. Basil, dried
- 2 Tbsp. Romano cheese, grated
- 5 oz. Part-skim, low-moisture mozzarella, sliced
- 5 oz. Provolone, sliced
- 24 ea. Pepperoni Slices (about 2 oz.)
In a mixing bowl, combine the tomatoes, oregano, basil and Romano. Set aside.
Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.
Spread the tomato mixture evenly over the cheese.
Dot the top of the tomatoes with the pepperoni.
Bake on the middle rack of a preheated 475° F. oven for 20-25 minutes until crust is golden brown and pulls away from the sides of the pan.
Allow the pizza to rest for 3-4 minutes before cutting and serving.