Uno, Due

This post is primarily for my own reference in case the original source of this recipe disappears. It's from Uno Restaurant Holdings Corporation, overlord of the Uno Chicago Grill empire, which grew from the humble original Pizzeria Uno in my town, Chi-town. I've always been a Gino's East guy myself, with a soft spot for Giordano's stuffed crust. But going to the original Uno and sister restaurant, Pizzeria Due, were also top notch experiences. Two good things have come from the Uno Chicago Grill idea: One, I can drive five minutes from my house here in Pittsburgh and have an Uno's pizza that tastes kind of like the real thing; and Two, they've posted the recipe on their website. I will make this some day, and compare it to my attempts to make Gino's and Giordano's at home. Here it is, and thanks, Pizzeria Uno Corporation:


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

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
• 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.)

1. In a mixing bowl, combine the tomatoes, oregano, basil and Romano. Set aside.
2. Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.
3. Spread the tomato mixture evenly over the cheese.
4. Dot the top of the tomatoes with the pepperoni.
5. 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.
6. Allow the pizza to rest for 3-4 minutes before cutting and serving.