Experience the authentic taste of pizzeria-quality pizza at home with this classic deep-dish recipe. The dough, enriched with olive oil and cornmeal, yields a sturdy, crispy crust that holds up to generous toppings. A simple yet flavorful sauce made from crushed plum tomatoes, garlic, and fresh basil provides a bright, acidic counterpoint to the rich mozzarella and savory meats. Perfect for weekend dinners or family gatherings, this recipe allows for endless customization with your favorite toppings. The high-heat baking ensures a golden, bubbly cheese layer and a perfectly cooked crust every time.
Uno’S Pizzeria Recipe
Description
Experience the authentic taste of pizzeria-quality pizza at home with this classic deep-dish recipe. The dough, enriched with olive oil and cornmeal, yields a sturdy, crispy crust that holds up to generous toppings. A simple yet flavorful sauce made from crushed plum tomatoes, garlic, and fresh basil provides a bright, acidic counterpoint to the rich mozzarella and savory meats. Perfect for weekend dinners or family gatherings, this recipe allows for endless customization with your favorite toppings. The high-heat baking ensures a golden, bubbly cheese layer and a perfectly cooked crust every time.Ingredients
Directions
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Dissolve yeast in tepid water and let sit for 10 minutes until foamy.
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Add salad oil, olive oil, 3 cups flour, cornmeal, and salt to the yeast mixture.
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Knead the dough for 10 minutes until it starts to come together.
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Gradually add 2.5 cups of additional flour and knead for another 15 minutes until smooth and elastic.
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Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size.
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Preheat oven to 475 degrees Fahrenheit (246°C).
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Brush deep-dish pizza pans with olive oil and sprinkle lightly with cornmeal.
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Divide dough in half and press into pans, covering the bottom and up the sides.
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Let the dough rise in the pans for 15-20 minutes.
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Layer sliced mozzarella cheese over the dough.
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Spread crushed plum tomatoes over the cheese, draining excess liquid.
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Sprinkle with salt, pepper, chopped garlic, basil, and oregano.
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Add cooked sausage and sliced onions as desired.
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Top with Parmesan and Romano cheese mix.
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Bake for 35-40 minutes until the crust is golden brown and cheese is bubbly.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1161.6kcal
- % Daily Value *
- Total Fat 48.0g74%
- Saturated Fat 7.2g36%
- Cholesterol 0.0mg0%
- Sodium 8.4mg1%
- Total Carbohydrate 159.3g54%
- Dietary Fiber 7.1g29%
- Sugars 1.3g
- Protein 20.4g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Crust Tips: For a darker, crispier crust, ensure your pizza pans are well-seasoned with oil before each use. The cornmeal sprinkled in the pan helps prevent sticking and adds a nice crunch to the bottom.
Sauce Preparation: Make sure to drain the crushed tomatoes well before adding them to the pizza. Excess moisture can lead to a soggy crust. For a richer flavor, you can sauté the garlic and onions before adding them as toppings.
Variations: Feel free to customize toppings with other vegetables like bell peppers, mushrooms, or spinach. For a vegetarian version, simply omit the sausage.
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for 10-15 minutes to restore crispiness.
