Uno's Pizza Dough
Author: Ike Sewell
In 1943, Ike Sewell created the Chicago deep dish as a way to make sure hungry families could get a 'real meal' when it came to pizza. Up to that point, pizza was hardly more than a snack. As a result, Sewell opened Pizzeria Uno®, a new and different kind of option for the Ohio and Wabash neighborhood. It grew so popular that he opened a second location, Pizzeria Due®, across the street in 1955. The continued growth of the concept, and of the ranks of Chicago deep dish fans, finally led the company to open locations elsewhere in the country, starting in 1979 in Boston. Now, Uno has over 200 locations worldwide and is celebrating its 65th Anniversary.
Ingredients
- • 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
Instructions
- 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.
Notes
*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.
