Pizza Unos Deep Pan Chicago Style Pizza Recipe In 1943

CHICAGO STYLE DEEP DISH PIZZA

Steps:

• Prepare the dough first by sprinkling the yeast over a bowl filled with the warm water and stir to combine. Let sit until frothy, about 15 minutes. In the bowl of a large food processor fitted with a dough blade, combine flour, cornmeal, sugar, and salt. Process in water, yeast, and melted butter into the flour mixture until a smooth dough forms. Coat a large bowl with the olive oil. Add the dough, turning to coat. Cover and let rise until doubled, about 1 hour.
• Prepare the tomato sauce by melting 2 tablespoons butter in a saucepan over medium heat. Once melted, stir in onion, oregano, and salt. Once the onion is golden, add the garlic and fry until fragrant, about 30 seconds. Add the tomatoes and sugar. Increase heat to medium high to bring the tomatoes to a simmer, then reduce heat to medium low. Continue to cook, stirring occasionally, until the sauce reduces to about 2 1/2 cups, 25 minutes. Remove the pan from heat before adding basil and olive oil. Season with pepper and store in refrigerator until ready to use.
• Once risen, divide dough in half. Roll one half into a 8x6" rectangle. Spread 2 tablespoons of softened butter over the rectangle, leaving 1/2" around the sides. Roll the dough tightly, short end to short end, and place seam side down. Flatten the dough into a 9x2" rectangle. Fold 1/3 (short sidinto the middle, then the other side over the first side to form a square. Pinch together the seams and form into a ball. Repeat with other half of the dough and place both back into bowl. Cover and refrigerate until almost doubled, about 45 minutes.
• In a large skillet, heat 1 teaspoon olive oil over medium high heat. Add onion and cook until softened and starting to golden. Add sausage and cook, stirring and breaking up into small pieces, until browned. Reduce heat to medium and stir in peppers and mushrooms. Cook, stirring occasionally, until vegetables soften. Drain any excess moisture and set aside.
• Preheat oven to 425 degrees Fahrenheit. Grease 2 (9") round pans, with at least 1 1/2-2 inch sides, with 2 tablespoons olive oil each. Roll each ball of dough into a 13 inch circle, 1/4 inch thick. Place in each pan and work the dough into the corners and up at least 1 inch on all sides.
• Cover the bottom of each pizza with Mozzarella. Top with a layer of sausage and vegetables. Cover with tomato sauce and top with Parmesan cheese. Bake in preheated oven until crust is golden brown and pizza is heated through, about 30 minutes. Let settle about 10 minutes before serving.

PIZZA UNO'S DEEP PAN CHICAGO STYLE PIZZA RECIPE IN 1943

Steps:

• Crust:.
• Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
• Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil.
• Mix well with a spoon.
• Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
• Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly.
• Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
• Let the dough rise 15 to 20 minutes before filling.
• Preheat the oven to 500 degrees.
• While the dough is rising, prepare the filling.
• Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
• Drain and chop the tomatoes.
• When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese.
• Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
• Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
• Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
• Serve immediately.

CHICAGO STYLE PIZZA

Steps:

• For dough, sprinkle yeast and sugar into warm water in small bowl; allow stand until foamy, about 5 minutes.
• Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture.
• Stir to form a soft dough, adding more flour if necessary.
• Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes.
• Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour.
• Punch down dough.
• On a lightly floured surface, roll dough to a 13-inch circle.
• Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim.
• Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese.
• Sprinkle with meats and vegetables.
• Top with remaining mozzarella and Parmesan cheese.
• Let rise in a warm spot about 25 minutes.
• Heat oven to 475 degrees.
• Bake pizza until crust is golden, about 25 minutes.
• Let stand 5 minutes before slicing.