Food recipes
Uno Chicago Grill Deep Dish Pizza (Copy)
Uno Chicago Grill Deep Dish Pizza (Copy) Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated oil, corn, peanut, and olive wheat flour, white, all-purpose, unenriched sa...
Uno Chicago Grill Deep Dish Pizza (Copy)
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, basil, dried
cheese, parmesan, hard
Directions:
Dissolve the yeast with warm water and sugar in a mixing bowl.
Add the corn oil and blend.
Add flour and salt and mix thoroughly until the dough is smooth and pliable.
If using a stand mixer for 4 minutes at medium or by hand knead for 7 to 8 minutes.
Turn the dough out and knead by hand an additional 2 minutes.
Coat a bowl with olive oil, place the dough ball in the bowl turning once to cover it with oil.
Cover with plastic wrap and a towel and let it rise for two hours.
Do not punch the dough down.
Spead it across the bottom and up the sides of a 12 inch deep dish pizza or cake pan.
(I cover the bottom of my pan with olive oil first - a lot of olive oil).
For the sauce: in a mixing bowl combine the tomatoes, oregano, basil and romano.
Line the dough with mozzarella and provolone completely covering the dough and then put your sauce and toppings.
Bake on the middle rack of a preheated 475 degree oven for 20 - 25 minutes - the crust should be golden brown.
Allow the pizza to rest 3-4 minutes before cutting.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, basil, dried
cheese, parmesan, hard
Directions:
Dissolve the yeast with warm water and sugar in a mixing bowl.
Add the corn oil and blend.
Add flour and salt and mix thoroughly until the dough is smooth and pliable.
If using a stand mixer for 4 minutes at medium or by hand knead for 7 to 8 minutes.
Turn the dough out and knead by hand an additional 2 minutes.
Coat a bowl with olive oil, place the dough ball in the bowl turning once to cover it with oil.
Cover with plastic wrap and a towel and let it rise for two hours.
Do not punch the dough down.
Spead it across the bottom and up the sides of a 12 inch deep dish pizza or cake pan.
(I cover the bottom of my pan with olive oil first - a lot of olive oil).
For the sauce: in a mixing bowl combine the tomatoes, oregano, basil and romano.
Line the dough with mozzarella and provolone completely covering the dough and then put your sauce and toppings.
Bake on the middle rack of a preheated 475 degree oven for 20 - 25 minutes - the crust should be golden brown.
Allow the pizza to rest 3-4 minutes before cutting.