Chicago Classic Deep Dish Pizza from Uno Pizzeria & Grill features a thick, buttery crust layered with tangy tomato sauce, melted mozzarella cheese, and savory Italian sausage, baked to golden perfection and topped with fresh herbs, delivering a hearty and indulgent pizza experience.
Equipments
- Deep dish pizza pan
- Stand mixer
- Rolling pin
- Mixing bowls
- Dough scraper
- Cheese grater
- Saucepan
- Wooden spoon
- Ladle
- Oven
- Spatula
- Knife
- Cutting board
Ingredients
- 3 1/4 cups (390g) all-purpose flour
- 1/2 cup (115g) yellow cornmeal
- 1 1/8 teaspoons active dry yeast
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 1/4 cups (295ml) warm water
- 1/2 cup (115g) unsalted butter (softened and divided)
- 2 tablespoons olive oil
- 1 lb (450g) mozzarella cheese (shredded)
- 1 lb (450g) Italian sausage (cooked, crumbled, and drained)
- 1 can (28 oz/800g) crushed tomatoes
- 2 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper (to taste)
- 1/4 cup (25g) grated Parmesan cheese
- Fresh basil or parsley (chopped, for topping)
For the crust, combining all-purpose flour with yellow cornmeal creates the signature thick and slightly gritty texture essential to Chicago Classic Deep Dish Pizza. Using active dry yeast and warm water ensures proper dough rise, while the softened butter incorporated into the dough adds richness and flakiness. Mozzarella cheese should be shredded fresh to melt evenly, and Italian sausage must be fully cooked, crumbled, and drained to avoid excess grease. Fresh herbs like basil or parsley used as a topping brighten the flavor of the savory tomato sauce made with crushed tomatoes and carefully balanced spices. Your homemade Chicago Classic Deep Dish Pizza from Uno Pizzeria & Grill copycat menu will achieve authentic taste and texture by carefully selecting and prepping these ingredients.
Instructions
- Bloom yeast in warm water with sugar in a mixing bowl; let sit until foamy.
- Add flour, cornmeal, salt, and 1/4 cup softened butter to bowl.
- Attach dough hook to stand mixer; mix ingredients until dough forms.
- Knead dough with mixer or by hand until smooth and elastic.
- Oil a bowl with 1 tablespoon olive oil; place dough inside, turning to coat.
- Cover bowl with a towel; let dough rise in a warm place until doubled (1-2 hours).
- In a saucepan, melt remaining butter; sauté minced garlic until fragrant.
- Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper.
- Simmer sauce over low heat for 20-30 minutes, stirring occasionally.
- Preheat oven to 425°F (220°C).
- Roll out risen dough on a floured surface with rolling pin.
- Grease deep dish pizza pan with remaining olive oil.
- Press dough into pan, making sure to bring up the sides.
- Layer bottom with shredded mozzarella cheese.
- Add an even layer of cooked, crumbled Italian sausage.
- Spoon tomato sauce over sausage layer.
- Sprinkle grated Parmesan cheese over sauce.
- Bake pizza in preheated oven for 30-35 minutes, until crust is golden.
- Remove from oven; let rest for 5-10 minutes before slicing.
- Top with fresh chopped basil or parsley.
- Use a knife and spatula to slice and serve.
Substitution
Chicago Classic Deep Dish Pizza from Uno Pizzeria & Grill copycat menu requires a deep dish pan to achieve its signature thick, buttery crust and layered toppings. If you don't have yellow cornmeal, feel free to substitute with fine polenta or additional all-purpose flour to maintain texture. Butter can be replaced with margarine or a neutral oil, but using unsalted butter enhances flavor and crust richness. Your choice of Italian sausage can be swapped with other flavorful cooked meats like chorizo or ground beef depending on availability. When shredding mozzarella, fresh blocks yield better melt and stretch compared to pre-shredded varieties that often contain anti-caking agents.
Tips
Ensure your yeast mixture is warm but not hot to properly bloom and activate the yeast for a good dough rise. When pressing the dough into the deep dish pan, bring the edges up the sides evenly to create the signature thick crust. Avoid adding the sauce directly on the dough without cheese first, as this prevents sogginess by protecting the crust. Let your pizza rest for several minutes after baking to allow the layers to set, making slicing easier and cleaner for your serving.
Nutritions
Chicago Classic Deep Dish Pizza provides a rich source of protein from 1 lb of Italian sausage and mozzarella cheese, supporting muscle repair and growth. The crust, made from 3 1/4 cups of all-purpose flour and 1/2 cup cornmeal, contributes complex carbohydrates that fuel your body with sustained energy. Healthy fats are present in the 1/2 cup unsalted butter and 2 tablespoons olive oil used in the dough and sauce preparation. You can enjoy this hearty meal knowing it offers essential vitamins and minerals from fresh herbs and tomato sauce, enhancing flavor and nutrition.
Storage
Store leftover Chicago Classic Deep Dish Pizza in an airtight container or tightly wrapped with aluminum foil to maintain freshness and prevent drying out. Refrigerate promptly and consume within 3-4 days to enjoy optimal taste and texture. To reheat, use an oven or air fryer at 375degF (190degC) for 10-15 minutes to restore the crispy crust and melted cheese, ensuring your pizza tastes as delicious as when first baked.
Variation or Alternatives
You can substitute Italian sausage with spicy chorizo or vegetarian sausage for a different flavor profile. Swap mozzarella with provolone or fontina cheese to add a creamier texture and richer taste. Try incorporating caramelized onions or roasted bell peppers between the cheese and sausage layers for extra depth of flavor. For a crispier crust, bake the dough in the deep dish pan for 5-7 minutes before adding toppings.
Allergies
This Chicago Classic Deep Dish Pizza contains common allergens such as wheat from all-purpose flour, dairy in the form of mozzarella and Parmesan cheeses, and possibly soy or other additives in the Italian sausage. If you have a dairy allergy or lactose intolerance, be cautious due to the heavy cheese content. Your risk of allergic reaction is higher if you are sensitive to gluten, dairy, or processed meats, so checking ingredient labels and cross-contamination practices is important.
Why this recipe?
Chicago Classic Deep Dish Pizza from Uno Pizzeria & Grill is loved for its rich tomato sauce, generous layers of mozzarella cheese, and a buttery, flaky crust that delivers a unique pizza experience. The hearty toppings create a satisfying and flavorful meal that stands apart from typical thin-crust pizzas. Trying to make a copycat version allows you to recreate this iconic dish at home, perfecting your pizza skills and customizing flavors to suit your taste. Your efforts will reward you with a comforting and delicious deep-dish pizza that rivals the original.