Pizza Uno's Deep Pan Chicago Style Pizza Recipe in 1943

Name: Pizza Uno's Deep Pan Chicago Style Pizza Recipe in 1943
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 6 serving(s)
Ingredients: 1 cup warm water ((110 to 115 degrees); 1 (4 ounce) package active dry yeast; 3 1/2 cups flour; 1/2 cup coarse-ground cornmeal; 1 teaspoon salt; 1/4 cup oil; 5 -6 slices mozzarella cheese; 1 lb sausage (removed from the casing and crumbled); 1 (28 ounce) can whole tomatoes, drained and coarsely crushed; 2 garlic cloves (minced); 3 teaspoons dried oregano (or 5 fresh basil leaves, shredded); 4 tablespoons freshly-grated parmesan cheese

Submitted by Tim_John

"n 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. It was the start of an American tradition - the Chicago Deep Dish Pizza. Ike's Original Deep Dish Pizza has been imitated many times, but never quite duplicated."

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Ready In:: 2hrs 25mins
Ingredients:: 12
Serves:: 6

ingredients

CRUST
1 cup warm water ((110 to 115 degrees)
1 (4 ounce) package active dry yeast
3 ¹⁄₂ cups flour
¹⁄₂ cup coarse-ground cornmeal
1 teaspoon salt
¹⁄₄ cup oil
FILLING
5 -6 slices mozzarella cheese
1 lb sausage (removed from the casing and crumbled)
1 (28 ounce) can whole tomatoes, drained and coarsely crushed
2 garlic cloves (minced)
3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
4 tablespoons freshly-grated parmesan cheese

directions

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.

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Reviews

3 stars for the sauce, but contrary to popular belief, I've never had a Chicago pie with cornmeal in the crust, and I was born and raised on all kinds of Chicago pizza restaurants. None of them ever had cornmeal in the crust. Maybe on the bottom. Nice sauce, though!

rothiii
Perfect. Have saved somewhere from news article was printed in many years ago. Family all thought tasted exactly like original. Thanks for posting.

ShelJa
I have seen a lot of these UNO's recipes and I know one thing that is wrong for sure. I once brought a vegan to UNO's and we asked for no cheese. Come to find out that they can't do that because Cheese is baked into the crust. None of the recipes I've seen include this.

dogeatdog5