Ingrédients pour Pizza Uno's Deep Pan Chicago Style Pizza Recipe In 1943
- 1 cup warm water (105-115°F)
- Active Dry Yeast
- 4 cups all-purpose flour
- ½ cup cornmeal
- 1 ½ teaspoons salt
- Oil
- Mozzarella Cheese
- 1 lb Italian sausage (crumbled)
- Whole Tomatoes
- Garlic Cloves
- Dried Oregano
- ½ cup grated Parmesan cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pizza Uno's Deep Pan Chicago Style Pizza Recipe In 1943? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Pizza Uno's Deep Pan Chicago Style Pizza Recipe In 1943
- **Crust:** In a large bowl, dissolve 2 ¼ teaspoons active dry yeast in 1 cup warm water (105-115°F).
- Add 1 cup all-purpose flour, ½ cup cornmeal, 1 ½ teaspoons salt, and 2 tablespoons vegetable oil.
- Mix well with a spoon.
- Gradually add the remaining 2 ½ cups flour, ½ cup at a time, mixing until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until doubled in size.
- Punch down the dough and briefly knead.
- Grease a 15-inch deep-dish pizza pan with olive oil. Press the dough into the pan, extending it 2 inches up the sides.
- Let the dough rest for 15-20 minutes.
- Preheat oven to 500°F (260°C).
- **Filling:** While the dough rests, cook 1 lb Italian sausage (crumbled) in a skillet over medium heat until browned. Drain off excess grease.
- Drain one (28 ounce) can of crushed tomatoes and chop them roughly.
- Once the dough has rested, spread 2 cups of shredded mozzarella cheese evenly over the bottom of the crust.
- Distribute the cooked sausage and 2 cloves minced garlic over the cheese.
- Top with the chopped tomatoes.
- Sprinkle with 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon black pepper, and ½ cup grated Parmesan cheese.
- Bake for 15 minutes at 500°F (260°C).
- Reduce oven temperature to 400°F (200°C) and bake for another 25-35 minutes, or until the crust is golden brown and the cheese is bubbly.
- Check the crust’s color periodically using a spatula. Adjust baking time as needed.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
17g
Fat
63g
Carbs
26g
