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How To Make A Pizzeria Uno Classic Deep Dish Pizza

Kendall "The Barbecue Apostle" Matthews — Sat, 10 Apr 2010 21:39:32 +0000

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It’s a beautiful day here on St. Louis. It seems like this week we skipped Spring and jumped right into Summer. I went from wearing a jacket to busting out the shorts and t-shirts .

Today’s copycat recipe is one of my favorite pizzas. Whenever I go to Pizzeria Uno, this is what I usually order.

The only problem is, the Pizzera Uno near me is always crowded unless you get there before 6pm. Plus it’s in a very busy area so the parking situation is a mess.

Oh, well – it’s a good thing we can make it at home.

New Secret Recipe:

PIZZERIA UNO CHICAGO CLASSIC DEEP DISH PIZZA

Crumbled sausage, chunky tomato sauce, mozzarella, and grated
Romano make for a classic deep dish pizza.

Pan Dough
1 cup warm water 110* to 115* F
2 1/4 teaspoons (1 envelope) active dry yeast
3 1/2 cups flour, divided
1/2 cup cornmeal, coarsely ground
1 teaspoon salt
1/4 cup vegetable oil

Pizza Topping
1 pound Italian sausage, removed from casing and crumbled
One 15-ounce can whole tomatoes
1 pound mozzarella, thinly sliced
2 cloves garlic, minced
5 fresh basil leaves, chopped fine
4 tablespoons grated Romano cheese

Required Equipment
15-inch deep dish pizza pan

1. Proof the yeast in the warm water until it foams, about 5
minutes. Add 1 cup of flour, the cornmeal, salt, and the vegetable
oil. Stir to combine everything.

2. Continue adding the flour a half cup at a time, stirring after
every addition, until the flour is used up. The dough should form a
soft ball and come away from the sides of the bowl.

3. Flour a work surface and begin to knead the dough until it
reaches elasticity and is no longer very sticky, about 10 to 12
minutes. Put the ball of dough in a greased bowl, turning once to
grease all sides and cover with a damp towel. Set the bowl in an
area free of drafts. Let it rise until doubled in size, about 1
hour.

4. Punch the dough down and briefly knead on a floured surface,
about 2 minutes. Press the dough into a greased pizza pan until it
comes up the 2-inch sides of the pan and is even on the bottom.
Cover and let rise for about 20 minutes.

5. Prepare the topping: Saute the sausage until it is cooked
through, crumbling it as it cooks. Drain off the fat and set it
aside. Strain the tomatoes and roughly chop them.

6. Preheat the oven to 500*F. When the dough has completed the
second rising, layer the sliced mozzarella over the bottom of the
dough, followed by the sausage and then the garlic. Finish with the
chopped tomatoes and basil, and sprinkle with the grated Romano
cheese.

7. Bake for 15 minutes at 500*F, then turn down the oven
temperature to 400*F and bake for another 25 to 35 minutes. One way
to check the cooking time is to lift up a section of the crust and
check the color. The crust should be a dark golden brown and be
slightly crispy. When ready to serve, cut into slices and serve hot.

Food for Thought: Change the flavor of your pizza by changing the
herbs: Try dried oregano or marjoram, or combinations of several
different kinds.

Serves 8

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Until Next Time… Be Well..

Exceeding Expectations,

Ps. Remember, if you want to know how to start your own small barbecue restaurant, I’m spilling the beans on the lessons that we learned over the years… Check out 31 Days To Build A Better BBQ Restaurant

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Grilled Pork Shoulder Steaks

Kendall "The Barbecue Apostle" Matthews — Fri, 31 Jul 2009 15:11:28 +0000

1−1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4−inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram,
garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub
herb mixture on both sides of steaks, pressing into surface.

Place steaks in center of cooking grate. Grill 10 minutes for medium
(160F) or 12 to 14 minutes for well−done (170F), turning once halfway
through grilling time.

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Barbecued Chuck Roast

Kendall "The Barbecue Apostle" Matthews — Wed, 29 Jul 2009 15:08:06 +0000

4 pounds Round (7−bone chuck roast), Cut 2″ thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.

Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with any remaining marinade.

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Garlic Chicken

Kendall "The Barbecue Apostle" Matthews — Tue, 28 Jul 2009 15:37:43 +0000

4 boneless skinless chicken breast halves
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
additional picante sauce
Place each chicken breast between 2 pieces of plastic wrap. Flatten
chicken to 1/4−inch thickness, using a meat mallet; cut into 1−inch
pieces. Place in a shallow container. Combine next 7 ingredients,
mixing well. Pour over chicken; cover and chill 1−2 hours.
Thread chicken onto skewers; cook over hot coals 6−8 minutes or until
done, turning occasionally and basting with remaining marinade. Serve
with additional picante sauce.

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Grilled Halibut With Oriental Sauce

Kendall "The Barbecue Apostle" Matthews — Sat, 25 Jul 2009 15:05:56 +0000

1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6−oz. halibut steaks, cleaned
Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,
oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the
steaks, refrigerate.
Brush the grill lightly with oil. Light the coals or gas grill for a medium fire.
Place the steaks on the grill rack and cook turning once, about 5 to 6 minutes
per side, or until the steaks flake when tested with a fork.

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