Margherita Deep Dish Pizza from Pizzeria Uno features a thick, golden crust layered with fresh tomato sauce, creamy mozzarella cheese, fragrant basil leaves, and a drizzle of olive oil, delivering a hearty and savory classic Italian flavor with a crispy yet tender texture.
Equipments
- Deep dish pizza pan
- Mixing bowl
- Measuring cups
- Measuring spoons
- Rolling pin
- Ladle or large spoon
- Cheese grater
- Cutting board
- Chef's knife
- Pastry brush
- Oven
- Cooling rack
Ingredients
- 3 1/4 cups (415g) all-purpose flour
- 1/2 cup (65g) yellow cornmeal
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups (295ml) warm water
- 1/4 cup (60ml) olive oil, plus more for drizzling
- 2 tablespoons (30g) unsalted butter, melted
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups (475ml) crushed tomatoes or tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 12 oz (340g) fresh mozzarella cheese, sliced or shredded
- 1/2 cup (10g) fresh basil leaves
- Salt and black pepper to taste
Using fresh mozzarella cheese is essential for achieving the creamy texture and rich flavor characteristic of the Margherita Deep Dish Pizza from Pizzeria Uno copycat menu. Be sure to warm the water to about 110degF (43degC) when activating the active dry yeast to ensure optimal dough rise. Incorporate yellow cornmeal into the dough mixture to create the signature crispy yet tender crust unique to deep dish pizzas. Fresh basil leaves should be added after baking or as a finishing touch to preserve their bright aroma and flavor. You can adjust the garlic and oregano according to your taste, balancing the savory tomato sauce and buttery crust perfectly.
Instructions
- Instructions:
- In a mixing bowl, dissolve sugar and yeast in warm water; let sit until foamy, about 5 minutes.
- Add flour, cornmeal, salt, melted butter, and 1/4 cup olive oil to the yeast mixture.
- Mix until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–2 hours, or until doubled in size.
- Preheat oven to 425°F (220°C).
- Oil the deep dish pizza pan generously with olive oil.
- Punch down the risen dough and roll out to fit the pan, pressing it up the sides.
- In a saucepan, heat a drizzle of olive oil over medium heat; add minced garlic, cook 1 minute.
- Stir in crushed tomatoes/tomato sauce, dried oregano, dried basil, salt, and black pepper; simmer 10–15 minutes.
- Spread half the mozzarella cheese on the dough.
- Pour the tomato sauce evenly over the cheese.
- Top with the remaining mozzarella slices/shreds.
- Bake for 25–30 minutes, until crust is golden and cheese is bubbling.
- Remove from oven and immediately brush the crust with olive oil.
- Scatter fresh basil leaves over the pizza.
- Let cool in pan for 5–10 minutes on a cooling rack.
- Slice and serve warm.
Substitution
Margherita Deep Dish Pizza from Pizzeria Uno copycat menu can be adapted if you don't have yellow cornmeal by substituting with fine semolina flour, which also provides a slightly gritty texture that enhances the crust's crispness. If fresh mozzarella isn't available, low-moisture mozzarella can be used, but expect a less creamy bite and slightly different melt quality. When using active dry yeast, ensure your warm water is between 105degF and 115degF to activate the yeast without killing it, maintaining proper dough rise and texture. You can substitute crushed tomatoes with canned tomato puree, adjusting spices like garlic and oregano to balance flavor intensity in your tomato sauce. Your best results come from allowing the dough to rest properly and using a well-oiled deep dish pan for that signature golden crust.
Tips
Make sure your water is warm but not hot when activating yeast to ensure proper fermentation and dough rise. Kneading the dough until smooth and elastic is crucial for developing gluten, which gives the crust its signature chewy texture. Use plenty of olive oil to grease your deep dish pan to prevent sticking and add extra crispiness to the crust. After baking, brushing the crust with olive oil while still hot enhances flavor and keeps your Margherita deep dish pizza moist and golden.
Nutritions
A Margherita Deep Dish Pizza from Pizzeria Uno provides a rich source of carbohydrates primarily from 3 1/4 cups of all-purpose flour and 1/2 cup of yellow cornmeal, essential for energy. The pizza delivers about 12 oz of fresh mozzarella cheese, contributing significant protein and calcium for muscle and bone health. Fresh tomato sauce with garlic and herbs adds antioxidants like lycopene and vitamin C, which support your immune system. Olive oil, used in both the dough and drizzling, offers heart-healthy monounsaturated fats beneficial for cardiovascular wellness.
Storage
Store leftover Margherita Deep Dish Pizza in an airtight container or wrap it tightly with aluminum foil or plastic wrap to maintain its moisture and prevent drying out. Refrigerate your pizza within two hours of baking and consume it within 3 to 4 days for optimal freshness and flavor. To reheat, use a conventional oven or toaster oven at 375degF (190degC) for 10-15 minutes to restore the crispy crust and melted cheese texture.
Variation or Alternatives
You can enhance the crust's flavor and texture by substituting half of the all-purpose flour with bread flour for a chewier bite. For a smoky twist, add a pinch of smoked paprika to the tomato sauce while it simmers. Alternatively, swap fresh mozzarella for a blend of mozzarella and provolone to introduce a richer, creamier cheese layer. Using a cast iron skillet instead of a deep dish pizza pan can also produce a beautifully crispier crust due to better heat retention.
Allergies
Margherita Deep Dish Pizza contains common allergens such as wheat in the all-purpose flour and dairy in the mozzarella cheese and butter, which may trigger reactions in individuals with gluten or lactose sensitivities. The presence of garlic and fresh basil could also pose issues for those with specific herb or spice allergies. You should carefully review the ingredient list and consider alternatives if you have known food allergies.
Why this recipe?
The Margherita Deep Dish Pizza from Pizzeria Uno stands out for its rich combination of fresh tomatoes, creamy mozzarella, and fragrant basil atop a buttery, thick crust that delivers a satisfying texture in every bite. Its perfect balance of tangy tomato sauce and savory cheese creates a traditional yet indulgent flavor profile that appeals to both classic and adventurous pizza lovers. You can recreate this iconic dish at home to enjoy a restaurant-quality experience with customizable ingredients that suit your taste. Making a copycat version provides a satisfying cooking challenge while allowing you to replicate the authentic flavors of Pizzeria Uno's beloved menu item.